Tuna, roasted carrot and lemony yoghurt
Simple, wholesome, delicious!
Roasted carrots 🥕 ( purple and orange ) and Spanish onion (about 180C in the oven for 30 minutes with olive oil and sea salt, 1 cup sprouts, 385g tin tuna and heeeaps of herbs (mint and cori my favourite).
Serve it up with a lemony olive oil yoghurt dressing (which I just spread over the base of the dish, you can use coconut yoghurt if you want dairy free), I added some chilli flakes and toasted seeds too.
Scrumptious and easy!!! Keeps well for a few days in the fridge so makes great leftover lunch too – hope that gives you a bit of simple foodie inspo for today!