This salad ticks all the flavour boxes and with all the goodness from the tomatoes, peppers and olive oil as well as the Omega 3 and Vitamins with the addition of the tuna and egg makes this a perfect dish to serve all through the summer.

We had this for lunch yesterday – it was a sunny day and the flavours and colours seemed like a perfect match for the weather – it was beautiful. This works as a side too without the tuna and egg or as a main, accompanied by a green salad and perhaps some flat bread to pile it onto. Serve it warm rather than chilled so that the lovely flavours can be at their best.

Spiced Roast Tomato and Pepper Salad
Serves 3-4
500gr ripe tomatoes
3 red peppers
2 medium chillies or a half tsp of dried chilli flakes
2 garlic cloves peeled and crushed
1 tsp cuimin seeds toasted and roughly crushed
Juice of half a lemon
3 tbsp extra virgin olive oil
2 tbsp chopped flat leaf parsley
4 hard boiled eggs quartered
200gr tin tuna drained

Put peppers and fresh chillies onto tray and into a hot oven or under a hot grill until skins are blackened and blistered.
Tip into a bowl, cover with cling and leave to cool.
When cool, remove skin and seeds, keeping flesh and saving as much of juice as you can
Meanwhile make cross in skin on bottom of tomatoes and put into a pot with boiling water. Leave for a few minutes until the skins are easy to peel off.
Skin and de-seed, keep flesh.
Tip peppers, chillies and tomatoes onto board and roughly chop and tip into a bowl including all the juices.
Stir in the garlic, parsley, olive oil, lemon juice, cuimin and the chilli flakes if you did not use fresh chillies.
Taste and season, adding a pinch of sugar if necessary.
Pile onto a serving bowl, top with the tuna, quartered eggs and an extra sprinkle of the chopped parsley.