Tuna, persimmon and beetroot salad recipe

Here's a tasty idea for a tuna salad inspired by autumn produce.

Serves: 4

Ingredients

425 g tinned tuna in oil, drained, broken into bite sized chunks

3 sweet persimmons, peeled, each cut into 8 wedges, sliced into 1 cm pieces

3-4 small to medium beets, peeled, coarsely grated (Tip: It’s a good idea to wear disposable gloves to handle the beets so your fingers don’t get stained.!)

1 tin chick peas, drained and rinsed

½ continental cucumber, quartered lengthways and sliced 5mm pieces

1 cup rocket or baby spinach leaves

¼ cup sunflower seeds

Dressing

4 tablespoons white balsamic vinegar

4 tablespoons olive oil

½ teaspoon ground cumin (optional)

½ 1 teaspoon salt (or to taste)

¼ teaspoon caster sugar

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 by Poh Ling Yeow for Persimmons Australia.

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