Warm lentil salad with tuna and harissa roast veggies – John West Ireland
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Baking sheet
- Measuring spoon
- Spoon
- Fork
- Saucepan
- Stove
- Plate
Ingredients
- 1 sweet potato, peeled and chopped into 2cm chunks
- 2 tsp olive oil
- 2 tsp harissa paste
- Salt
- black pepper
- 1 red or yellow pepper, deseeded and chopped
- 1 red onion, roughly chopped
- 1 courgette, chopped
- 45g pack watercress
- ½ x 250g pack of ready-to-eat cooked lentils
- Handful of fresh coriander leaves, chopped
- 2 x 110g tins of John West No Drain Fridge Pot Tuna Steak (in spring water)
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