• 1 carrot, peeled, then coarsely grated
  • 1 red pepper, deseeded, then sliced
  • 100g pack of sugar snap peas, finely sliced
  • 410g can of cannellini or butter beans
  • 130g bag of salad leaves
  • 3 tbsp of your favourite dressing, bought or homemade, plus extra for drizzling
  • 200g can of tuna in brine, drained


  • STEP 1

    Mix the carrot, pepper, sugar snap peas and beans together in a large bowl. Gently toss in the salad leaves and half of the dressing, then flake the tuna over. Drizzle with more dressing when you serve.

Recipe from Good Food magazine, August 2005


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