Broccoli, cabbage, fennel and tuna salad

Name: Broccoli, cabbage, fennel and tuna salad
Yield: Serves 2
Cuisine: British recipes
Ingredients: 250g broccoli, cut into florets; ¼ red cabbage, shredded; 1 head of fennel, trimmed and finely sliced; 50g wild rocket; 2 tbsp sunflower or pumpkin seeds; Finely grated zest and juice of 1 lemon; 3 tbsp extra-virgin olive oil; 200g can tuna in olive oil

Easy
February 2004

Easy
February 2004

Serves 2
Ready in 20 minutes

A quick, easy and healthy salad of broccoli, cabbage, fennel and tuna.

Nutrition: per serving

Calories: 488kcals
Fat: 33.7g (5.2g saturated)
Protein: 38.3g
Carbohydrates: 8.2g (4.8g sugar)
Salt: 0.9g

Nutrition: per serving

Calories: 488kcals
Fat: 33.7g (5.2g saturated)
Protein: 38.3g
Carbohydrates: 8.2g (4.8g sugar)
Salt: 0.9g

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Ingredients

250g broccoli, cut into florets
¼ red cabbage, shredded
1 head of fennel, trimmed and finely sliced
50g wild rocket
2 tbsp sunflower or pumpkin seeds
Finely grated zest and juice of 1 lemon
3 tbsp extra-virgin olive oil
200g can tuna in olive oil

Method

Put the broccoli into a heatproof bowl with 2 tablespoons of water. Cover it with cling film and pierce several times. Microwave on high for 3 minutes. Arrange the cabbage, fennel and rocket on 2 serving plates.
Heat a non-stick pan and dry-fry the seeds for a few minutes, turning as needed. Add the lemon juice, zest and olive oil to the pan and whisk to combine and warm through.
Top the crunchy leaves with the drained tuna, then add the broccoli and drizzle over the warm dressing. Season with freshly ground black pepper to taste and serve.