Tuna, persimmon and beetroot salad

The trio of fish, fruit and veg combine to make a scrumptious autumn salad to satisfy your tastebuds.

Serves: 4-5

Ingredients:

• 425g tinned tuna in oil, drained, broken into bite sized chunks
• 3 sweet persimmons, peeled, each cut into 8 wedges, sliced 1cm pieces
• 3-4 small to medium beets, peeled*, coarsely grated
• 1 tin of chick peas, drained and rinsed
• 1/2 continental cucumber, quartered lengthways and sliced 5mm pieces
• 1 cup rocket or baby spinach leaves
• 1/4 cup sunflower seeds

For the dressing

• 4 tablespoon white balsamic vinegar
• 4 tablespoon olive oil
• 1/2 teaspoon ground cumin (optional)
• 1/2-1 teaspoon salt OR to taste
• 1/4 teaspoon caster sugar

*Top tip: It’s a good idea to wear disposable gloves to handle the beets so your fingers don’t get stained.

Method:

1. Shake the dressing ingredients in a clean glass jar until combined.
2. Combine all salad ingredients in a large mixing bowl just before serving.
3. Add dressing and toss gently with clean hands. Serve immediately.

Recipe courtesy of Persimmons Australia. Visit their Facebook for more recipes.

We know what to eat to stay healthy. So why is it so hard to make the right choices?

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