Ingredients

The following ingredients have 4 Servings
  • 1/3 cup (80ml) olive oil
  • 1/4 bunch each flat-leaf parsley & basil, leaves picked, plus extra to serve
  • 2 tbs capers, rinsed, drained
  • 1 garlic clove, crushed
  • Finely grated zest & juice of 1 lime
  • 400g risoni pasta, cooked according to packet instructions, drained, rinsed
  • 425g can sustainable tuna in oil, drained
  • 240g canned chickpeas, rinsed, drained
  • 1 cup (120g) frozen baby peas, thawed
  • 1 packet (250g) baby Lebanese cucumbers (cukes), thinly sliced
  • 1 cup baby spinach, washed
  • 4 halved soft-boiled eggs, pomegranate seeds & toasted pumpkin seeds (pepitas), to serve

Instruction

  • To make the herb oil, place oil, parsley, basil, capers, garlic and lime zest and juice in a blender and whiz until smooth. Season.
  • Transfer pasta to a bowl and add herb oil, tuna, chickpeas, peas, cucumber and spinach. Toss to coat and season. Top with halved soft-boiled eggs and scatter with pomegranate seeds and pepitas to serve.