Warm Winter Salad
( SERVES 4 )
Hearty, warming and the colours bounce off the plate. This winter salad using delicious tuna and roast vegetables is one to keep handy.
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|425 g||Sealord Yellowfin Tuna in Spring Water|
|2||Baby beetroots, washed and cubed|
|300 g||Pumpkin, peeled and cubed|
|2||Golden kumara, washed and cubed|
|½ cup||Walnuts, toasted|
|2 cups||Spinach leaves|
|¼ cup||Olive oil|
|3 tbsp||Balsamic vinegar|
|1 tbsp||Brown sugar|
|1 to taste||Salt and pepper|
- Preheat oven to 180°C.
- Place the beetroot, kumara and pumpkin in a baking tray.
- Stir two tablespoons of olive oil through the cubed vegetables, sprinkle with salt and pepper to taste then roast until tender (30 to 40 mins).
- Cool slightly and mix with Tuna, baby spinach leaves and walnuts.
To make the dressing:
- Place remaining olive oil, balsamic vinegar, brown sugar and thyme in a jar and shake until combined.
- Toss through vegetables.
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