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SIMPLE LENTIL TUNA & PEPPER SALAD

A healthy, satisfying salad for your lunch box in only 10 minutes.
READY IN

10 minutes

COOKING TIME

PREP TIME

10 minutes

SERVES

4 people

ingredients

  • 1 jar Navarrico Lentils
IN STOCK
  • 1 tin Ortiz Bonito Tuna in Escabeche Sauce
  • 3 tbsp Nunez de Prado Unfiltered Extra Virgin Olive Oil
IN STOCK
  • 2 tbsp Valdespino Sherry Vinegar
IN STOCK
  • salt and pepper
  • 1/2 onion, finely chopped
  • 1 jar Navarrico Whole Piquillo Peppers, cut into strips
IN STOCK
  • 1/2 jar Brindisa Empletre Black Olives
IN STOCK
  • a handful of cherry tomatoes, halved
  • 1/2 packet of rocket leaves

METHOD

  1. Empty the jar of lentils into a sieve or colander and run under a cold tap to rinse.
  2. Open the tin of tuna and drain.
  3. Make the dressing by mixing together the olive oil, sherry vinegar and a pinch of salt and pepper.
  4. In a large bowl mix together the lentils, tuna, onion, pepper strips, olives, tomatoes and rocket.
  5. Pour over the dressing and gently mix everything together.

ingredients

  • 1 jar Navarrico Lentils
(each)
IN STOCK
  • 1 tin Ortiz Bonito Tuna in Escabeche Sauce
  • 3 tbsp Nunez de Prado Unfiltered Extra Virgin Olive Oil
IN STOCK
  • 2 tbsp Valdespino Sherry Vinegar
IN STOCK
  • salt and pepper
  • 1/2 onion, finely chopped
  • 1 jar Navarrico Whole Piquillo Peppers, cut into strips
IN STOCK
  • 1/2 jar Brindisa Empletre Black Olives
IN STOCK
  • a handful of cherry tomatoes, halved
  • 1/2 packet of rocket leaves

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