• 1 bag of Crispy

150g (5oz) broccoli florets
150g (5oz) fine green beans
Handful of baby spinach
1 carrot, pared into strips (use a potato peeler)
410g can mixed beans, rinsed and drained
50g (2oz) Brazil nuts, chopped
25g (1oz) sunflower seeds
2 x 175g (6oz) fresh tuna steaks
2 tbsp olive oil
Freshly ground black pepper
For the dressing
1 red chilli, deseeded and finely sliced
1 garlic clove, crushed
4 tbsp olive oil
3 tbsp lemon juice

Bursting with healthy ingredients, this nutrient-packed main course dish helps to supply the body with many beneficial foods.

1 Make the dressing by mixing together the chilli, garlic, olive oil and lemon juice.

2 Cook the broccoli and green beans in a little boiling water for 4-5 minutes, until just tender. Drain and rinse with cold water.

3 In a mixing bowl, combine the Florette Crispy Salad, spinach, carrot, canned beans, broccoli, green beans, Brazil nuts and sunflower seeds. Share between 4 bowls or plates.

4 Preheat a char-grill pan or grill. Brush the tuna steaks with olive oil, then cook them for 3-4 minutes on each side. Let them cool for a few moments, then break them into large chunks and arrange on top of the salads. Serve at once, with the dressing spooned over.

Cook’s tip: If you’re not keen on the spicy heat of fresh chilli, simply omit it from the dressing.