Roast vegetable and tuna warm potato salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 3–4
This high protein salad is just as delicious served warm for an easy summer dinner as it is packed up for lunch the next day. A simple, satisfying way to stay on track with your nutrition goals.
Each serving provides 528 kcal, 30.5g protein, 41.2g carbohydrate (of which 13.7g sugars), 24.9g fat (of which 3.8g saturates), 7.8g fibre and 0.93g salt.
Ingredients
For the dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 heaped tbsp capers, drained and finely chopped
- 1 garlic clove, crushed
- salt and freshly ground black pepper
For the potato salad
Method
To make the dressing, mix the oil, vinegar, capers and garlic in a small bowl. Season with pepper and a pinch of salt. Set aside.
For the potato salad, put the potatoes in a saucepan of cold salted water. Bring to the boil and cook for 10–12 minutes, until just tender. Drain well, then tip into a large bowl and toss with a spoonful of the dressing while still warm. Cover with a plate to help keep the potatoes warm.
Meanwhile, preheat the oven to 240C/220C Fan/Gas 8½.
Spread the peppers, courgette and cherry tomatoes over a large baking tray (or two baking trays) in a single layer. Drizzle with the oil, sprinkle over the oregano and season with salt.
Roast in the oven for 15–20 minutes, or until softened, lightly charred and the tomatoes have burst.
Add the veg to the potatoes. Flake in the tuna, then pour over the remaining dressing and parsley and gently mix everything together. Serve immediately or allow to cool and keep in the fridge.
Recipe tips
This will keep for 2–3 days in the fridge and the flavour improves over time so it’s the perfect meal prep lunch.
Tinned salmon or mackerel would also work really well.
Add some cannellini beans or boiled eggs for a more substantial meal.
