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Lentil salad with tuna

Category, , , , , , , , ,
Yields2 Servings
Prep Time10 minsTotal Time10 mins
The new "take away lunch". If you arrive at work with no lunch in hand, forget the chips and gravy and head to to the nearest supermarket and collect these few ingredients to whip up a meal that is 10/10 for your gut health.
 400 g tinned brown lentils
 ½ punnet cherry tomatoes
 ½ Lebanese cucumber
 12 Kalamata olives
 2 cups spinach and/or rocket
 fresh herbs – parsley and basil go well
 1 tbsp olive oil
 1 tsp balsamic vinegar
 2 95g tinned tuna in olive oil (we love Sirena)
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    1

    Rinse lentils and all vegetables.

    2

    Cut cherry tomatoes in half, cucumber into bite size pieces and tear olives in half. Mix together gently.

    3

    Layer your salad with spinach and rocket on the bottom, sprinkle the brown lentils on top then finish with the tomato, cucumber and olive mix. Finish with the dressing.

    TIP - use any leftovers you have. Avocado and feta also go really well in this salad, so does capsicum.

    GF, LF and DF