Use up some of those storecupboard leftovers in this delicious salad
Ingredients
- 500g pack salad potato, such as Charlotte
- 4 tbsp olive oil, plus extra for drizzling
- 1 tbsp lemon juice
- ½ tsp chilli powder
- 1 plump garlic clove, finely chopped
- 410g can cannellini bean, drained and rinsed
- 1 small red onion or half a medium one, finely chopped
- a good handful of parsley, chopped
- 200g can tuna, drained
- 110g bag mixed salad leaf and herbs
Method
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Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.
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Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.