Prep: 30 mins
Conveniently made with store cupboard basics cleverly supplemented with a splurge of fresh produce.
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Ingredients (21)
2x170 g | tuna — tinned chunks in vegetable oil |
400 g | chickpeas — tinned, drained and rinsed |
1 | pepper — mixed, sliced |
200 g | rosa tomatoes — halved |
2 | mediterranean cucumber — or English cucumber, deseeded and sliced |
3 | spring onions — thinly sliced |
1 | capers |
1/2 | feta cheese — crumbled |
1/3 | olives — pitted |
sun-dried tomatoes | |
fresh dill — and parsley, chopped |
Quick red onion pickle:
1 | red onion — halved, thinly sliced |
1/3 | vinegar — apple cider |
1/2 tsp | sea salt — flakes |
2 tsp | castor sugar |
freshly ground black pepper |
DRESSING:
2 | lemon juice |
3 | olive oil — extra virgin |
1 tsp | honey |
2 tsp | wholegrain mustard |
salt and freshly ground black pepper — to taste |
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