Roast Vegetable and Tuna Salad
)
Prep Time
25 Minutes
)
Cook Time
0 Minutes
Ingredients
1 x 95g tin Safcol Responsibly Fished Tuna in Springwater
1 red capsicum, cut into chunks
1 tbsp olive oil
½ red onion, cut into chunks
180g pumpkin, cut into chunks
1 zucchini, chopped
Pinch of nutmeg
40g feta cheese
Handful mixed salad leaves
Black pepper
1 lemon
Fresh basil
Instructions
Step 1 – Preheat the oven to 220°C.
Step 2 – Combine the capsicum, red onion, zucchini and pumpkin onto a baking tray lined with baking paper and toss with the nutmeg and olive oil.
Step 3 – Roast for about 20 minutes, or until the vegetables are tender
Step 4 – Remove from the oven into a serving bowl. Add a handful of salad leaves, tuna, a good grind of black pepper, squeeze of lemon and basil.
Step 5 – Arrange onto a serving dish and top with feta. Serve and enjoy.
| Servings: | 1 |
| Ready in: | 25 Minutes |
Roast Vegetable and Tuna Salad
Tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed lacus diam, convallis eu nisi sit amet, ultrices porttitor nulla. Quisque tempus turpis at auctor cursus. Donec quis efficitur arcu.
Did you know?
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed lacus diam, convallis eu nisi sit amet, ultrices porttitor nulla. Quisque tempus turpis at auctor cursus. Donec quis efficitur arcu.
