Some spring in your step

10 minutes Cooking time: 11 minutes (for the pasta)

Pasta salads have become a bit uncool in the paleo-eating era, but they are a great asset to the hungry worker (especially when the dressing is protein-rich). Add a couple of handfuls of baby cherry tomatoes to the mix when they’re in season.

250g penne pasta 2 tablespoons extra virgin olive oil 250g baby spinach, washed 1 large clove garlic, smashed to a pulp with teaspoon salt

Finely grated zest and juice of 1 large lemon

cup Greek yoghurt 1 x 180g tin best-quality tuna in oil

cup roasted almonds, roughly chopped

Cook the penne in a large pot of boiling salted water until al dente. Drain well and tip into a large bowl. Add the olive oil and stir well. Set aside.

Put the spinach in the empty pot you used to cook the pasta. Cover with boiling water and let stand for a couple of minutes, then drain well.

Squeeze out any excess water and put the spinach in a food processor with the garlic paste, lemon juice and zest, and Greek yoghurt. Whiz to a smooth-ish puree, then add the tuna along with its oil. Whiz again, then taste for seasoning.

Add salt and pepper, along with a little more lemon juice and olive oil to taste.

Pour this mixture over the pasta, add the almonds and toss well. Let stand at room temperature for at least 20 minutes before serving.

This can be made ahead of time and stored, covered, in the fridge, but bring it to room temperature before serving.

More of Lucy’s recipes at thekitchenmaid.com. To see what she’s cooking daily, find her on Instagram or Facebook.