Spinach, roasted tomato and tuna salad

Roast a handful of cherry tomatoes on a baking tray, drizzle with a little olive oil and season to taste. Roast at 200°C until the tomatoes start to burst open.

Blanch a 200g packet of green beans in boiling water. Toss everything together with a big handful of baby spinach leaves.

Add a 170g can of tuna in brine, 100g packet of drained black olives and sprinkle seed mixor sprouts.

Drizzle with some balsamic vinegar and enjoy.

Spicy Tuna pasta

Serves 4-5

Nutritional content per serving:

2010kj | 77g carbohydrate | 27g protein | 7g fat | 7g fibre

Ingredients:

15 ml olive oil

1 red onion, finely chopped

5-10 ml crushed chili from a jar – John West

2 x 400 g cans of cut, peeled & diced tomatoes (Garlic, Basil and Oregano flavour)

15 ml capers

a hand full of black olives, pitted and chopped

5 ml brown sugar

Salt and freshly ground black pepper

500 g penne pasta

2 x 170 g tuna in oil, drained

Handful fresh basil leaves

Instructions:

1. Heat the oil in a pan and fry the onion and chili until soft and translucent.

2. Add the fresh cut tomatoes, capers, olives and sugar and simmer for 15 minutes. Season to taste.

3. Cook the pasta according to the pack instructions. Drain the pasta and stir the tomato sauce through.

4. Lastly, drain the tuna and scatter over the pasta.

5. Scatter with basil leaves.