Tuna & Butter Bean Salad

• servings: Serves 2-3

Ingredients

225g albacore tuna in olive oil, drained

240 g butter beans, drained and rinsed

200 g cherry tomatoes, halved

1 red bell pepper, diced

100 g rocket leaves

50 g Kalamata olives, pitted and sliced

1/2 medium red onion, very thinly sliced

20 g pine nuts, toasted

20 g Parmesan, shaved

1 tbsp capers, drained

Parsley Vinaigrette

30 g fresh flat-leaf parsley, finely chopped

3 tbsp extra-virgin olive oil

Juice of 1/2 lemon

1 small garlic clove, finely grated

½ tsp Dijon mustard

Salt and black pepper, to taste

Directions

Toast the pine nuts in a dry pan until golden.

Add all the vinaigrette ingredients to the bottom of the salad bowl and whisk until combined.

Add sliced red onion, capers and tuna. Break down the chunks of tuna with the fork.

Top with, tomatoes, red pepper, butter beans, olives, and rocket leaves.

Sprinkle some pine nuts and Parmesan shavings.

Divide between two bowls and enjoy.!

Diana xx