120g goat’s cheese, broken into pieces
Dressing1tblsp extra virgin olive oil
1 Place cos lettuce, tomato and asparagus in a large bowl and mix to combine. Add the tuna and goat’s cheese.
2 Whisk olive oil, balsamic vinegar and lemon juice. Toss through salad.3 Serve with mint and lemon zest on the top.
Quantity per servingENERGY 1124kJ