Vibrant green goddess dressing livens up storecupboard essentials in this Levantine-inspired salad.
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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.
To use up the crème fraîche, make twice as much dressing. chill half for a dip or drizzle over cooked meat and vegetables.
Typical values per serving when made using specific products in recipe
Energy | 1,371kJ/ 326kcals |
|---|---|
Fat | 7.1g |
Saturated Fat | 3.6g |
Carbohydrates | 35g |
Sugars | 5.9g |
Fibre | 8.8g |
Protein | 26g |
Salt | 0.7g |
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