Tuna Harissa Tabbouleh Plate

Ingredients

• 180 g tuna in water, drained
• 180 g tabbouleh
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Drain the 180 g tuna well and flake it with a fork.
2. Finely chop parsley, mint, tomato and spring onion. Mix with a spoon of soaked fine bulgur, lemon juice and 1 tsp olive oil — 180 g.
3. Mix with a little harissa, lemon juice and chopped parsley. No cooking needed — chill until you eat.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the tabbouleh first, the Tuna Harissa on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.