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Baked mushroom and cheese omelette with sorrel salad

20 minutes

The healthy tuna salad

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

300 g fresh tuna
1x250 g tub low-fat cream cheese
1/2 watermelon, thinly sliced
6 baby beetroots
100 g wild rocket
juice of 1 lemon
olive oil, for drizzling
sea salt and freshly ground black pepper

Method

Using a sharp knife, carefully cut the tuna into wafer-thin slices. Spoon a good dollop of cream cheese onto each serving plate and top with folds of tuna and watermelon slices.

Cook the baby beetroots in a saucepan of rapidly boiling water until tender, then drain and remove the skins. Thinly slice the cooked beetroot and place on top of the salad.

Top with wild rocket leaves and finish off with a good squeeze of lemon juice and a light drizzle of olive oil. Season to taste and serve.
Per serving: 1737.8 kJ, 23.9 g protein, 26.5 g fat, 19.7 g carbs

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The healthy tuna salad

Ingredients

Method