This recipe is courtesy of BBC GoodFood.
Ingredients
- 100g/3½oz cooked and cooled brown rice
- 1 carrot, peeled and coarsely grated
- 4 cherry tomatoes, halved
- 100g/3½oz tinned tuna steak drained weight
- 1 large handful of mixed salad leaves
- 2 tbsp mixed seeds, such as sunflower, pumpkin, linseed, and sesame
- sea salt and freshly ground black pepper
For the desk-drawer dressing
- 1 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
Method
-
To make the dressing, put the vinegar and olive oil into a jam jar or Kilner jar, make sure these are clean. Add a pinch of salt and some pepper and shake together.
-
Put the rice into a glass or plastic jar, or lidded container. Top with the grated carrot and tomatoes.
- Alongside this, Flake the tuna on top of the vegetables and season with pepper.
-
Top with mixed leaves and then sprinkle with the seeds.
- Cover and keep chilled until ready to serve, normally keep chilled for at least 24 hours before serving.
-
Give the dressing a good shake and drizzle 1 tablespoon over the salad. Toss everything lightly together and serve either in a bowl or in the jar.
Banner and Image Credit: BBC
