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Mark Whitnell
Variegated bean salad with tuna
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Ingredients
Directions
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Cook the carrot in 4-5 minutes until al dente. Drain and rinse cold water.
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Mix the ingredients for the dressing and season with salt and pepper.
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Mix the carrot with the beans, onion and tuna. Mix in lemon zest, juice and the dressing.
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Divide the lettuce over plates or a bowl and spoon the bean salad on it. Divide the goat cheese over it.
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Tasty with brown baguette.
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Nutrition
565Calories
Fat43% DV28g
Protein78% DV39g
Carbs11% DV32g
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