This high-protein nutritious salad is perfect for a light lunch or served as a main meal with a baked potato or hard boiled egg. You can substitute lettuce for rocket or spinach and can use crème fraîche instead of lactose free yogurt (or just leave it out altogether).
Preparation time 10 mins
1 drained tin of tuna
1 tbsp pumpkin seeds
1/2 red pepper finely chopped
100g green beans, boiled and cut into 3
30g green olives chopped
75g lettuce (or rocket or baby spinach)
2 tbsp lactose free yoghurt
1 tbsp olive oil
juice of half a lemon (or dtsp white wine vinegar)
1 tsp Dijon mustard (optional)
1 tbsp chopped parsley
salt and pepper to taste
1. Add the lemon juice, yoghurt, mustard and black pepper to a medium sized bowel and mix together. Add the olive oil and whisk with a fork until incorporated.
2. Add the chopped pepper, pumpkin seeds, olives, parsley and green beans and toss in the dressing.
3. Break up the tuna with a fork and gently fold it into the mix
4. Put the salad leaves on a serving plate and scoop the mix onto the top and serve.