Lea Hogg

This salad is satisfying and makes an ideal light lunch or an option to offer on Fridays during lent.

You will need:

a very large bunch of flat leaf parsley

a small selection of fresh mixed herbs of your choice

1 tablespoon Apple Vinegar

1 large can of Tuna Fish Chunks, refrigerated

1/2 cucumber

1 tablespoon ground almonds

2 tablespoons olive oil

Salt and Pepper

Place the parsley, herbs in a food processor and pulse, turning on and off until the herbs and parsley are finely chopped.

Add the cucumber and pulse again until the cucumber turns into bite-size pieces.

Add the ground almonds and stir.

At this stage you can put the mixture in a bowl, cover and store in the fridge for later use.

To serve, add salt and pepper, olive oil and apple vinegar and mix using a large metal spoon.

Place on a serving dish and on the top place the tuna chunks.

Serve immediately.

I use tuna chunks by Redelmar and apple vinegar by Kuhne both available at Quality Foods Marketing 

 

 

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