1 h
preparation time
Easy
4
Servings
Preparation
- Cook the peas in lightly salted boiling water for 2 minutes and refresh under cold water. Place the peas, tuna, onion, beans, parsley, capers, cucumber and spinach in a bowl and turn gently. Mix the lemon juice and olive oil together in a bowl and season with sea salt and black pepper. Toss the salad in the dressing.
- Serve with crusty bread and butter.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
Ingredients
1
cucumber (peeled deseeded and cut into chunky batons)
150
g
spinach leaves (blanched)
2
tablespoons
capers
2
tablespoons
olive oil
3
tablespoons
flat leaf parsley (roughly chopped)
400
frozen peas
425
g
can tuna (drained)
440
g
can of cannellini beans (drained and rinsed)
juice of 2 lemons
½
red onion (peeled and finely diced)
sea salt and freshly ground black pepper
