Dukka tuna and quinoa salad bowl (for two)

This quick, delicious salad combines heart-healthy ingredients with a tangy lemon dressing, perfect for a satisfying meal or next-day lunch prep.

Ingredients

2 tablespoons olive oil

2 tablespoons lemon juice, plus lemon wedges to serve

1 tablespoon lemon and herb dukkah

½ cup frozen shelled edamame beans

1½ cup cooked tri-colour quinoa

150g cherry tomatoes, halved or quartered

2 x 95g cans tuna chunks in springwater, drained

2 small Lebanese cucumbers, peeled into ribbons

1 medium beetroot, peeled, grated

50g reduced fat feta cheese, crumbled

Method

1

To make dressing, whisk oil, lemon juice and 2 teaspoons dukkah in a small bowl. Season with pepper.

2

Prepare edamame beans following packet instructions. Rinse under cold water and drain well.

3

Arrange quinoa, edamame, tomatoes, tuna, cucumber and beetroot in a wide shallow bowl.

4

Scatter over feta. Drizzle with dressing and sprinkle with remaining dukkah. Serve with lemon wedge.

Tips

• Check labels on tuna and dukkah and choose the brands lowest in sodium.
• Replace fresh beetroot with 130g beetroot slaw, if preferred.
• Use a vegetable peeler to peel cucumber lengthways into long, thin ribbons.
• To reduce prep time, cook quinoa in advance and keep in a container in the fridge for up to 3 days or freeze for up to 1 month.
• Recipe can be prepared the night before. Assemble salad in 2 containers and keep refrigerated until ready to serve.