Use up some of those storecupboard leftovers in this delicious salad
Prep:20 mins – 30 mins
Serves 4
500g pack salad potato, such as Charlotte4 tbsp olive oil, plus extra for drizzling1 tbsp lemon juice½ tsp chilli powder1 plump garlic clove, finely chopped410g can cannellini bean, drained and rinsed1 small red onion or half a medium one, finely choppeda good handful of parsley, chopped200g can tuna, drained110g bag mixed salad leaf and herbs
STEP 1Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.STEP 2Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.
