Chermoula tuna, chickpea and broad bean salad

This flavour-packed salad is full of the goodness of legumes and tuna, with great protein to fuel you for the day. Topped with a zesty chermoula dressing, it is wonderfully fresh and healthy.
chermoula tuna, chickpea and broad bean salad




1.Make chermoula: Blend or process ingredients until just combined. Reserve three-quarters of the chermoula.
2.Place tuna in a shallow dish with remaining chermoula; toss to coat. Cover, refrigerate for 30 minutes.
3.Meanwhile, place broad beans in a heatproof bowl, cover with boiling water; stand for 2 minutes. Rinse under cold water; drain. Peel beans.
4.Boil, steam or microwave green beans until just tender; drain, rinse under cold water, drain.
5.Cook tuna on a heated oiled grill plate (or grill or barbecue) for 2 minutes each side or until slightly charred on the outside but still rare in the centre; cover, stand for 5 minutes. Cut tuna, across the grain, into slices.
6.Combine broad beans, green beans, chickpeas, parsley and lemon segments in a medium bowl with combined juice and oil. Serve tuna with salad and top with reserved chermoula.

Swap the tuna for salmon in this recipe. Purchase sashimi grade tuna for this recipe. If the chermoula ingredients aren’t blending well, add 1 tablespoon water to the mixture.


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