Ingredients
3 cans of Calvo Supernatural light tuna
250g cooked lentils
200g spinach sprouts
1 grated carrot
½ red bell pepper
8 cherry tomatoes
Pumpkin seeds
Tahini dressing: 50g cashews, soaked overnight
30g tahini
1 small garlic clove, germ removed
Lemon juice
Salt
50g water
250g cooked lentils
200g spinach sprouts
1 grated carrot
½ red bell pepper
8 cherry tomatoes
Pumpkin seeds
Tahini dressing: 50g cashews, soaked overnight
30g tahini
1 small garlic clove, germ removed
Lemon juice
Salt
50g water
Preparation
20 minutes
For the dressing, blend the sauce ingredients in a food processor, add water until you achieve the desired consistency, and season with salt to taste.
Rinse the lentils and drain them. On a plate or platter, arrange the spinach, cooked lentils, finely diced peppers, grated carrot, and tomato cut into wedges. Add the white tuna and sunflower seeds.
Pour the tahini sauce over the salad and serve extra sauce on the side.
Tip: You can use any type of legume for this salad, or whatever vegetables you fancy or have to hand. It is always advisable to use seasonal produce, as this will have more flavour and be more economical.
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