Tuna & cannellini bean fattoush

Name: Tuna & cannellini bean fattoush
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 25 g coriander; 25 g flat leaf fresh parsley; 150 ml 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; 250 g Essential Cherry Tomatoes, halved; 400 g can Essential Cannellini Beans, drained and rinsed; 112 g cans Essential Tuna Chunks in Spring Water, drained

Vibrant green goddess dressing livens up storecupboard essentials in this Levantine-inspired salad.

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High protein

Serves4
CourseLunch
Prepare25 mins
Cook-
Total time25 mins

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½ x 25g coriander
½ x 25g flat leaf fresh 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

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.