Roast Salad

INGREDIENTS

Serves 4

Roasty layer

2 cans cannelloni beans, rinsed and drained

4 long stem marinated artichokes, quartered lengthways
1 small head of garlic, cut in half

2 tbs good olive oil

1 ts salt

1/2 ts chilli flakes

1 ts castor sugar

Tuna layer

2 200g jars of tuna in olive oil, drained

1/4 c parsley, chopped finely

1/4 c dill, chopped finely

1/2 bunch chives, chopped finely

1 lemon, zested

Salt & Pepper

Fresh layer

1 French shallot, finely sliced

1 bunch of baby radish, quartered or sliced

1 med zucchini, finely sliced

200 g of baby salad leaves

Dressing layer

1 tbs seeded mustard

2 tbs olive oil

2 tbs white wine vinegar

Juice from the zested lemon

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Method

Preheat the oven to 180’c fan forced.

In a large baking tray toss the beans, artichoke, garlic salt and chilli in the olive oil.

Spread out evenly and bake for 15mins until edges are golden and crispy.

Pull it from the oven and as it is cooling, sprinkle with the sugar.

In a separate bowl, combine the tuna, herbs and lemon zest and season well.

Place this mixture into the pan with the bean and artichoke mix.

Once the pan has mostly cooled you can add the fresh elements, and everything needed for the dressing.

Toss the salad in the pan, making sure to catch all the crispy bits on the bottom.

Serve and eat immediately.