- 1 tbsp pumpkin seeds
- 2 tsp extra virgin olive oil
- juice and zest ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ small avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 50g sugar snap peas
- 50g pea shoots or salad leaves
- 80g can tuna steak in spring water, drained (60g drained weight)
- a few chives, snipped
Heat a small frying pan and toast the pumpkin seeds until they start to pop. Tip into a bowl and set aside. In a separate bowl, combine the oil, 1 tsp of the lemon juice, the lemon zest, a pinch of salt and a good grind of black pepper.
Stone, peel and slice the avocado, then toss in the remaining lemon juice. Thinly slice the sugar snaps at an angle into long strips, then transfer to a bowl. Add the pea shoots and avocado, and gently toss them together.
Flake over the tuna and drizzle with the dressing. Scatter the pumpkin seeds and chives on top.
Packed lunchIf the salad is for a lunchbox or picnic, put the dressing in a separate pot and drizzle over just before you eat it.