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Warm lentil & tuna salad with harissa roast veggies

Name: Warm lentil & tuna salad with harissa roast veggies
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 sweet potato, peeled and chopped into 2cm chunks; 2 tsp olive oil; 2 tsp harissa paste; Salt and black pepper; 1 red or yellow pepper, deseeded and chopped; 1 red onion, roughly chopped; 1 courgette, chopped; 45g pack watercress; ½ x 250g pack of ready-to-eat cooked lentils; Handful of fresh coriander leaves, chopped; 2 x 110g tins of John West No Drain Fridge Pot Tuna Steak (in spring water)

mins

40

approx

2

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Nutrition

INGREDIENTS

1 sweet potato, peeled and chopped into 2cm chunks

2 tsp olive oil

2 tsp harissa paste

Salt and black pepper

1 red or yellow pepper, deseeded and chopped

1 red onion, roughly chopped

1 courgette, chopped

45g pack watercress

½ x 250g pack of ready-to-eat cooked lentils

Handful of fresh coriander leaves, chopped

2 x 110g tins of John West No Drain Fridge Pot Tuna Steak (in spring water)

Featuring

No Drain Fridge Pot Tuna Steak In Spring Water

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Step 1

Preheat the oven to 190˚C/170˚C fan/gas mark 5.

Step 2

In a bowl, combine the sweet potatoes with half of the olive oil and harissa. Season with a pinch of salt and black pepper and toss to coat. Transfer to a baking tray and spread out in an even layer. Roast for 20 minutes.

Step 3

Add the pepper, onion and courgette. Drizzle over the remaining olive oil and harissa. Toss and roast for another 15 minutes.

Step 4

Place the watercress on a large plate. Warm the lentils according to the package instructions.

Step 5

In a bowl, toss together the warm lentils with the roasted vegetables and fresh coriander. Spread evenly over the watercress. Flake the tuna over the top and serve immediately.

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