Ingredients

150g new potatoes

85g green beans (trimmed and halved)

85g frozen edamame (soya) beans

80g can tuna in water (drained well)

good handful rocket leaves

FOR THE DRESSING

1 tsp harissa paste

1 tssp red wine vinegar

1 tsp olive oil

Preparation

  1. Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.

  2. Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.

211 kcalories, protein 15g, carbohydrate 19g, fat 9 g, saturated fat 1g, fibre 4g, sugar 2g, salt 0.14g