Warm Winter Salad
( SERVES 4 )

Sealord SUGGESTS

31/5/2011

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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	Fresh thyme
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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