Food & Wine
Tuna, persimmon and beetroot salad
The trio of fish, fruit and veg combine to make a scrumptious autumn salad to satisfy your tastebuds.
Serves: 4-5
Ingredients:
- 425g tinned tuna in oil, drained, broken into bite sized chunks
- 3 sweet persimmons, peeled, each cut into 8 wedges, sliced 1cm pieces
- 3-4 small to medium beets, peeled*, coarsely grated
- 1 tin of chick peas, drained and rinsed
- 1/2 continental cucumber, quartered lengthways and sliced 5mm pieces
- 1 cup rocket or baby spinach leaves
- 1/4 cup sunflower seeds
For the dressing
- 4 tablespoon white balsamic vinegar
- 4 tablespoon olive oil
- 1/2 teaspoon ground cumin (optional)
- 1/2-1 teaspoon salt OR to taste
- 1/4 teaspoon caster sugar
*Top tip: It’s a good idea to wear disposable gloves to handle the beets so your fingers don’t get stained.
Method:
- Shake the dressing ingredients in a clean glass jar until combined.
- Combine all salad ingredients in a large mixing bowl just before serving.
- Add dressing and toss gently with clean hands. Serve immediately.
Recipe courtesy of Persimmons Australia. Visit their Facebook for more recipes.
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