Tuna, Persimmon And Beetroot Salad Recipe

Ingredients For Tuna, Persimmon And Beetroot Salad Recipe

• 425 gram Tinned tuna in oil, drained, broken into bite sized chunks
• 1 centimeter 3 sweet persimmons, peeled, each cut into 8 wedges, sliced pieces
• 3 Small to medium beets, peeled, coarsely grated
• 1 tin Chickpeas, Drained And Rinsed
• 5 piece 1/2 continental cucumber, quartered lengthways and sliced mm
• 1 cup Rocket or baby spinach leaves
• 0.25 cup Sunflower Seeds
• 4 tablespoon White balsamic vinegar
• 4 tablespoon Olive oil
• 0.5 teaspoon Ground Cumin
• 0.5 teaspoon Salt Or To Taste