With summer in full swing, it’s time to start creating some superfood salads. Why not try this lentil, couscous and bean salad with tuna? 10 mins 2 Easy Ingredients 1 x 111g can Tuna Steaks in Spring Water 75g cooked green lentils (from a tin or pouch, or cook yourself if preferred) 75g tinned aduki beans in water, rinsed 75g wholewheat giant couscous, cooked ½ yellow pepper, finely diced 1 spring onion, finely sliced ¼ red onion, finely chopped 1tbsp flat-leaf parsley, chopped 2 tsp extra virgin olive oil 2 tsp lemon juice Pinch salt Freshly ground black pepper Method Drain the tuna slices and set to one side. In a large mixing bowl, combine the lentils, beans and couscous then stir in the chopped vegetables and parsley. Drizzle over the olive oil and lemon juice, season with a pinch of sea salt and a good grind of black pepper and stir gently to combine. Divide the salad between two bowls and top with the tuna slices. If making dressing: mix together the mayonnaise, olive oil, mango chutney, curry or cajun powder and water in a small bowl. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. About The AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments
