TUNA RISONI SALAD WITH HERB OIL
“A summery rice salad that works even better as leftovers”
1/3 cup (80ml) olive oil ¼ bunch each flat-leaf parsley and basil, leaves picked, plus extra to serve 2 tbs capers, rinsed, drained 1 garlic clove, crushed Finely grated zest and juice of 1 lime 400g risoni pasta, cooked according to packet instructions, drained, rinsed 425g can sustainable tuna in oil, drained 240g canned chickpeas, rinsed, drained 1 cup (120g) frozen baby peas, thawed 1 packet (250g) baby Lebanese cucumbers (cukes), thinly sliced 1 cup baby spinach, washed 4 halved soft-boiled eggs, pomegranate seeds and toasted pumpkin seeds (pepitas), to serve To make the herb oil, place oil, parsley, basil, capers, garlic and lime zest and juice in a blender and whiz until smooth. Season.
Transfer pasta to a bowl and add herb oil, tuna, chickpeas, peas, cucumber and spinach. Toss to coat and season. Top with halved soft-boiled eggs and scatter with pomegranate seeds and pepitas to serve.
NUTRITION • 29G PROTEIN • 4G SAT FAT • 52G CARB • 2G SUGARS • 490MG SODIUM • 555 CAL (2330KJ)