Pumpkin & Tuna Salad

This salad is easy to make and satisfying to eat. To make it more substantial, have it with wholemeal couscous, buckwheat noodles or in a wholemeal wrap, pita bread or toast. Use Fibergy Plus in the recipe for an extra fibre boost.

Serves 2

INGREDIENTS

• 1x canned tuna in spring water
• 300 g pumpkin
• 1/2 onion
• 1/2 tsp garlic powder
• 1C of mint and coriander leaves
• 3 tbsp. sweet chilli sauce
• 3 tbsp. low salt tomato sauce
• Black pepper
• 1/2 lemon
• 1 tbsp. Fibergy Plus
• Salt
• Chilli flakes (optional)
• 2C spinach leaves
• 30g sunflower seeds
• 2 tbsp. chia seeds

METHOD

1. Dice the onion. Cut the pumpkin into cubes.
2. Heat the pan with oil. Cook the onion and pumpkin until soft. Add garlic powder and season with salt.
3. Chop the herbs.
4. In a large bowl, mix chopped herbs, sweet chilli sauce, tomato sauce, black pepper, squeeze of 1/2 lemon, Fibergy plus and chilli flakes. Mix thoroughly.
5. Drain the canned tuna and add it in to the sauce with pumpkin cubes. Mix well.
6. In a serving bowl, add in spinach leaves and top with pumpkin and tuna mixture.
7. Sprinkle with chia seeds and sunflower seeds.

I made this salad last week for a shared meal to bring to my friends’ house. It’s been a while since I’ve made a salad and indeed I’ve missed them.

When I was working full time, I would prepare my lunches, which were mainly salads, because it’s easy and there’s no reheating required. I love experimenting with new and exciting recipes. The kitchen is a happy place for me.

By Lismi Wong

More recipes from Lismi (clickable links):

Peanut Butter, Linseed & Nutrimeal shake

Pumpkin Pie & Energy Balls

Nutrimeal Green Tea & Kiwi

Buckwheat Matcha Balls