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Tuna and Quinoa Salad

Name: Tuna and Quinoa Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 tin John West ECOTWIST Tuna Chunks in Spring Water; 100g quinoa; 1 small courgette, sliced; 1 small red or yellow pepper, diced; 1 red onion, diced; 1 clove garlic, whole unpeeled; 2 tsp Extra Virgin Olive Oil; 1 tsp Harissa spices (dried spice mix or paste); ¼ block Feta cheese (50g); Few sprigs mint, leaves roughly chopped; 2 tsp cider vinegar (or other vinegar of your choice); 2 tbs Greek yogurt; Few fresh mint leaves, finely chopped

mins

45

approx

2

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Nutrition

INGREDIENTS

1 tin John West ECOTWIST Tuna Chunks in Spring Water

100g quinoa

1 small courgette, sliced

1 small red or yellow pepper, diced

1 red onion, diced

1 clove garlic, whole unpeeled

2 tsp Extra Virgin Olive Oil

1 tsp Harissa spices (dried spice mix or paste)

¼ block Feta cheese (50g)

Few sprigs mint, leaves roughly chopped

2 tsp cider vinegar (or other vinegar of your choice)

2 tbs Greek yogurt

Few fresh mint leaves, finely chopped

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Tuna Chunks In Spring Water 4 Pack

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Step 1

Cook the quinoa according to the pack instructions then drain

Step 2

Preheat the oven to 180°C fan/200°C conventional/Gas 6

Step 3

Place the courgette, peppers and onion onto a baking tray. Smash the whole unpeeled garlic with the side of a large knife and add to the veg. Drizzle over one teaspoon extra virgin olive oil then roast in the oven for 10 minutes

Step 4

Meanwhile, mix the Greek yogurt and extra chopped mint together in a small bowl then pop in the fridge

Step 5

In another small bowl, mix together a teaspoon of olive oil with 2 teaspoons vinegar and set aside

Step 6

Remove from the oven and stir, then crumble on the feta in chunks. Sprinkle on the harissa spices (or stir in if using a paste). Return to the oven for another 15-20 minutes or until the vegetables and feta are golden and roasted. Allow to cool

Step 7

Squeeze the roasted garlic out of the skin and mash with a fork then stir back into the veggies. Mix in the quinoa and most of the chopped mint

Step 8

Add the tuna on top, drizzle with the oil and vinegar dressing, garnish with a few extra mint leaves and serve with the mint yogurt

Step 9

Tip: you can buy dried harissa spice mix in the herbs and spices section of the supermarket, or as a paste in a jar – be careful as some of them are spicier than others!

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