Description
Hearty, warming and the colours bounce off the plate. This winter salad using delicious tuna and roast vegetables is one to keep handy.
Recipe by Nicola Hudson
Photography by Kieran Scott
Serves 4
Cooking Method
Preheat oven to 180°C.
Place the beetroot, kumara and pumpkin in a baking tray.
Stir two tablespoons of olive oil through the cubed vegetables, sprinkle with salt and pepper to taste then roast until tender (30 to 40 mins).
Cool slightly and mix with Tuna, baby spinach leaves and walnuts.
To make the dressing:
Place remaining olive oil, balsamic vinegar, brown sugar and thyme in a jar and shake until combined.
Toss through vegetables.