Tuna rainbow salad

Ingredients

1 red pepper , sliced

1 large carrot , grated

340g can sweetcorn kernels, drained

150g sugar snap pea

6 cooked baby beetroot , quartered

185g can flaked tuna in spring water, drained

100g mayonnaise

1 tbsp lemon juice

2 tsp wholegrain mustard

1 tsp water

lettuce leaves

1 spring onion , sliced

In a large bowl, mix together red pepper, carrot, sweetcorn, sugar snap peas, beetroot and tuna.

In a small bowl, mix together mayonnaise, lemon juice, wholegrain mustard, water and seasoning, if you like, to make a dressing.

Line a large bowl with lettuce leaves, fill with the salad and drizzle with dressing. Top with spring onion and serve straight away.