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Warm lentil salad with tuna and harissa roast veggies
40 Min Serves 2
Ingredients
- 1 sweet potato, peeled and chopped into 2cm chunks
- 2 tsp olive oil
- 2 tsp harissa paste
- Salt and black pepper
- 1 red or yellow pepper, deseeded and chopped
- 1 red onion, roughly chopped
- 1 courgette, chopped
- 45g pack watercress
- ½ x 250g pack of ready-to-eat cooked lentils
- Handful of fresh coriander leaves, chopped
- 2 x 110g tins of John West No Drain Fridge Pot Tuna Steak (in spring water)
Made with
No Drain Fridge Pot Tuna Steak With A Little Spring Water
No Drain Fridge Pot Tuna Steak With A Little Spring Water
Tuna steak with a splash of spring water. Mess-free, natural and the perfect fuel for after the gym, this is post-workout protein made easy in our no drain, fridge-friendly pot.
Step 1
Preheat the oven to 190˚C/170˚C fan/gas mark 5.
Step 2
In a bowl, combine the sweet potatoes with half of the olive oil and harissa. Season with a pinch of salt and black pepper and toss to coat. Transfer to a baking tray and spread out in an even layer. Roast for 20 minutes.
Step 3
Add the pepper, onion and courgette. Drizzle over the remaining olive oil and harissa. Toss and roast for another 15 minutes.
Step 4
Place the watercress on a large plate. Warm the lentils according to the package instructions.
Step 5
In a bowl, toss together the warm lentils with the roasted vegetables and fresh coriander. Spread evenly over the watercress. Flake the tuna over the top and serve immediately.
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