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Tuna & cannellini bean fattoush
Vibrant green goddess dressing livens up storecupboard essentials in this Levantine-inspired salad.
High protein
Serves4
CourseLunch
Prepare25 mins
Cook-
Total time25 mins
Ingredients
1/2 x 25g pack coriander
1/2 x 25g pack flat leaf parsley
150ml Essential reduced fat crème fraîche
1 shallot, roughly chopped
1 green chilli, deseeded and roughly chopped
3 wholemeal pitta breads
1 Essential Romaine Lettuce, roughly chopped
250g Essential Cherry Tomatoes, halved
400g can Essential Cannellini Beans, drained and rinsed
2 x 112g cans Essential Tuna Chunks in Spring Water, drained
Method
Roughly chop the coriander and parsley (reserving a few leaves to serve), then whizz in a blender or food processor with the crème fraîche, shallot and chilli. Season with salt. Toast the pitta breads, then split open and toast each half again until crisp. Roughly cut into chunks.
In a large bowl, toss together the lettuce, halved tomatoes, beans and ½ the green dressing. Tip onto a serving platter or plates, then scatter over the tuna and pitta. Drizzle over the remaining dressing to serve.
Cook’s tip
To use up the crème fraîche, make twice as much dressing. chill half for a dip or drizzle over cooked meat and vegetables.
