cucumber (peeled deseeded and cut into chunky batons)
spinach leaves (blanched)
flat leaf parsley (roughly chopped)
can tuna (drained)
can of cannellini beans (drained and rinsed)
juice of 2 lemons
red onion (peeled and finely diced)
sea salt and freshly ground black pepper
- Cook the peas in lightly salted boiling water for 2 minutes and refresh under cold water. Place the peas, tuna, onion, beans, parsley, capers, cucumber and spinach in a bowl and turn gently. Mix the lemon juice and olive oil together in a bowl and season with sea salt and black pepper. Toss the salad in the dressing.
- Serve with crusty bread and butter.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
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Info per serving
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.