Warm grass pea salad with tuna, cherry tomatoes and red onion

Ingredients

For 1 serving

• Dried grass peas60 g
• Canned tuna in water80 g
• Cherry tomatoes150 g
• Red onion30 g
• Arugula30 g
• Extra virgin olive oil1 tablespoon
• Red wine vinegar1 teaspoon
• Basilto taste
• Saltto taste

Contains: fish, sulphites,

In season: June – September

Method

1. The day before, soak the grass peas in plenty of cold water for 24 hours, changing the water a couple of times.
2. Drain them, cover with cold water in a pot, bring to the boil and simmer gently for about 1 hour, until tender but still whole; salt at the end of cooking and drain.
3. Meanwhile, wash and halve the cherry tomatoes; peel the red onion and slice it thinly. Wash and dry the rocket and basil.
4. Dress the grass peas while still warm with the oil, vinegar and a pinch of salt: warm, they absorb the dressing better.
5. Add the drained tuna in chunks, the tomatoes, onion, rocket and torn basil and toss gently.