Warm lentil salad with tuna and harissa roast veggies

Heart outline Heart 2 people Clock graphic 40 Min Cutlery circle Serves 2


  • 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)

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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