Lentil & tuna salad

Throw together this easy, no-cook lentil and tuna salad for a speedy and healthy lunch or supper. It takes just 15 minutes to make – ideal for busy days

Ingredients

-2 tbsp sherry vinegar
-1 tsp Dijon mustard
-2 garlic cloves, finely grated
-50ml olive oil
-2 x 250g pouches ready-cooked puy lentils
-2 x 160g cans tuna steaks in spring water, drained and flaked
-160g cherry tomatoes, halved (about 10)
-2 ready-roasted peppers, chopped
-handful of parsley, finely chopped
-½ small bunch of chives, finely chopped, plus extra to garnish

Method

-Whisk the vinegar, mustard and garlic together in a small bowl. Slowly drizzle in the oil, whisking as you go, until emulsified, then season to taste.

-Add the lentils, tuna, tomatoes, peppers and herbs to a large bowl and toss together. Pour over the dressing and toss again. Divide between four bowls and garnish with the remaining chives.