Tuna, green bean and beetroot salad

 

5 Min Prep    /    5 Min Cook    /    1 Serving

Ingredients : 

75g green beans, trimmed, halved lengthways

100g cooked baby beetroot, cut into wedges

95g can tuna in olive oil, drained, flaked

30g mixed salad leaves

20g feta, crumbled

2 tsp white balsamic condiment

2 tsp fresh lemon juice

1 ⁄2 tsp Dijon mustard

1 tsp hemp seeds

Method Steps : 

Cook the green beans in a steamer basket over a saucepan of boiling water for 3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

Combine the green beans, beetroot, tuna, salad leaves and feta in a serving bowl. Whisk balsamic, lemon juice and mustard in a jug. Drizzle the dressing over the salad. Scatter over the hemp seeds just before serving.

Recette de cuisine