This deceptively simple Italian salad is a bit of a showstopper. It's really quick to put together and the flavours blend to complement each other perfectly. It's also really handy when the fridge is looking bare - a tin of tuna and another of beans and let the magic happen! Low in carbs, high in protein and fibre, it makes a healthy alternative to a traditional tuna pasta salad. The flavours develop so make it in the morning and take it out the fridge 30 minutes before serving. This also makes a lovely filling for a baked sweet potato or sourdough toast topper.

Ingredients:

1/2 red onion, finely diced

Juice of 1 lemon

100g cherry tomatoes, quartered

1 x 400g tin of borlotti beans, drained

1 x 250g tin of tuna

1 tbsp olive oil

Salt and pepper

fresh parsley, chopped

Rocket or other salad leaves to serve

Method:

1. Place the onions in a bowl with the lemon juice and leave to steep

2. Place the drained beans in another bowl and flake in the tuna

3. Stir through the cherry tomatoes

4. Add the olive oil and seasoning to the onions and whisk into a dressing

5. Pour over the beans and mix gently, adding the fresh parsley.

6. Arrange your leaves over a serving plate and top with the salad.