This colourful, summer lunch recipe is the perfect balance between flavour and health.


  • 425g tinned tuna in oil, drained, broken into bite sized chunks

  • 3 sweet persimmons, peeled, each cut into 8 wedges, sliced 1cm pieces

  • 3-4 small to medium beets, peeled*, coarsely grated

  • 1 tin of chick peas, drained and rinsed

  • 1/2 continental cucumber, quartered lengthways and sliced 5mm pieces

  • 1 cup rocket or baby spinach leaves

  • 1/4 cup sunflower seeds

  • Dressing

  • 4 Tbs white balsamic vinegar

  • 4 Tbs olive oil

  • 1/2 tsp ground cumin (optional)

  • 1/2-1 tsp salt OR to taste

  • 1/4 tsp caster sugar


  • 1.

    Shake the dressing ingredients in a clean glass jar until combined.

  • 2.

    Combine all salad ingredients in a large mixing bowl just before serving.

  • 3.

    Add dressing and toss gently with clean hands.

  • 4.

    Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 511kj
  • Fat Total 25g
  • Saturated Fat 3g
  • Protein 37g
  • Carbohydrate 32g
  • Sugar 10g
  • Sodium 786mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*It’s a good idea to wear disposable gloves to handle the beets so your fingers don’t get stained.

Courtesy of Poh Ling Yeow.

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