1 h
preparation
Easy
4
Servings
Our method
- Refer to pack cooking instructions to cook the peas. Place the peas, tuna, onion, beans, parsley, capers, cucumber and spinach in a bowl and turn gently. Mix the lemon juice and olive oil together in a bowl and season with sea salt and black pepper. Toss the salad in the dressing.
- Serve with crusty bread and butter.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
2
tablespoons
Capers
1
Cucumber (peeled deseeded and cut into chunky batons)
150
g
150g Spinach Leaves (blanched)
400
Frozen Peas
2
tablespoons
Olive Oil
3
tablespoons
Flat Leaf Parsley (roughly chopped)
425
g
can Tuna (drained)
½
Red Onion (peeled and finely diced)
440
g
can of Cannellini Beans (drained and rinsed)
Sea Salt and freshly ground Black Pepper
juice of 2 Lemons
