Tuna, Fennel and Cauliflower Slaw
Cook Time 20 minutes
Servings 4-6 to share
1 x 185g can of tuna in spring water, drained
1 fennel bulb, thinly shaved
½ head of cauliflower, finely chopped
3 sprigs parsley, chopped
3 tbsp currants soaked in hot water for 15 minutes then strained
¼ cup whole almonds, chopped
2 tbsp whole egg mayonnaise
2 tbsp Greek-style yoghurt
1 tbsp apple cider vinegar
1 tsp maple syrup
Salt & pepper
For the dressing whisk the ingredients together and season to taste.
Place all the other ingredients into a large salad bowl. Just before serving, pour over the dressing and toss well.