Roast Vegetable and Tuna Salad

25 minutes| Serves 1



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
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.

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