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Veggie Roast And Tuna Salad

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Veggie Roast And Tuna Salad


for 2 servings

Salad Dressing:

  • 2 teaspoons tahini
  • 1 ½ teaspoons harissa paste
  • 1 ½ teaspoons pomegranate molasses
  • 1 tablespoon brine, from pickled olives
  • salt, as needed

Salad Ingredients:

  • 1 cup tuna (200 g), canned
  • 1 red bell pepper, cubed
  • 2 ½ cups brussels sprouts (250 g), cut into halves
  • 1 tablespoon olive oil
  • 1 tablespoon Za’atar spice mix
  • 2 teaspoons balsamic vinegar
  • salt, to taste

For Garnish:

  • 1 handful fresh parsley
  • 2 teaspoons Za’atar
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon red chili flakes
  • 2 cloves garlic, cut into thin slivers
  • 1 shallot, sliced thin
  • 2 teaspoons caper
  • 1 tablespoon olive oil
  • ¾ cup bread croutons, toasted, dressed with extra virgin olive oil and a pinch of salt

Nutrition Info

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    Calories 694
    Fat 25g
    Carbs 76g
    Fiber 13g
    Sugar 14g
    Protein 40g

Estimated values based on one serving size.


  1. Roast the brussel sprouts and bell pepper with za’atar, salt, olive oil and balsamic vinegar at 400°F for 25-30 minutes or more, depending on how charred you like your veggies.
  2. Once the veggies are roasted, take a salad bowl and mix the sprouts, bell pepper and canned tuna together. Then, mix together dressing ingredients and, once combined, toss salad in this.
  3. Fry a few capers and slivers of small onions and garlic in olive oil and add this on top of the salad.
  4. Finish the salad with a final dash of balsamic vinegar, toasted bread croutons, a sprinkle of fresh parsley, za’atar spice mix and red chilli flakes.

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Need easy dinner ideas?

These meals will make your weeknights way simpler. (And tastier!)

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