4 servings
Cooking: 30 mins
Conveniently made with pantry staples cleverly supplemented with a splurge of fresh produce.
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Ingredients (22)
2x170 g | tuna — tinned chunks in vegetable oil |
400 g | chickpeas — tinned, drained and rinsed |
1 | pepper — sliced |
200 g | rosa tomatoes — halved |
2 | mediterranean cucumber — or English cucumber, deseeded and sliced |
3 | spring onions — thinly sliced |
1 tbsp | capers |
1/2 cup | feta cheese — crumbled |
1/3 cup | olives — pitted |
1 handful | sun-dried tomatoes — chopped |
1 handful | fresh parsley — chopped |
1 handful | fresh dill — chopped |
Quick red onion pickle:
1/3 cup | apple cider vinegar |
1/2 tsp | sea salt |
2 tsp | castor sugar |
freshly ground black pepper — to taste | |
1 | red onion — halved, thinly sliced |
DRESSING:
2 tbsp | lemon juice |
3 tbsp | extra virgin olive oil |
1 tsp | honey |
2 tsp | wholegrain mustard |
salt and freshly ground black pepper — to taste |
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