Roast
a handful of cherry tomatoes on a baking tray, drizzle with a little olive oil
and season to taste. Roast at 200°C until the tomatoes start to burst open.
Blanch
a 200g packet of green beans in boiling water. Toss everything together with a
big handful of baby spinach leaves.
Add a
170g can of tuna in brine, 100g packet of drained black olives and sprinkle
seed mixor sprouts.
Drizzle
with some balsamic vinegar and enjoy.
