QUICK TUNA & RISONI SALAD

Serves 4

Ingredients:

• 1 cup spinach, roughly chopped

• 1.5 cups risoni (uncooked)

• 400g canned chickpeas, drained and rinsed

• 2 tomatoes, chopped into pieces

• 2 lebanese cucumbers, diced

• 1 red capsicum, finely diced

• 1 small red onion, finely diced

• 1/3 cup kalamata olives, roughly chopped

• 180g canned tuna, drained (I like chilli flavoured)

• 1 cup mint leaves, finely chopped

Dressing:

• 3 tablespoons extra virgin olive oil

• 1-2 tablespoons lemon juice

• 1/2 teaspoon dijon mustard

• 1/2 teaspoon pure maple syrup (optional)

• Sea salt & cracked black pepper

Method:

1. Cook risoni in salted boiling water, as per packet instructions. I do about 8 minutes, so it still has a bit of bite to it.

2. For the dressing: Combine all ingredients and mix well.

3. For the salad: Place all ingredients into a large bowl, drizzle over the dressing and toss together.

If you’re making a big batch for the next few days, only dress the salad when you place it in your bowls ready to eat, this way it might stretch 3-4 days.