Leftover roast vegetables become warm salad with tuna and spinach
Tuna, with chickpeas, leftover roast vegetables and spinach.
From the cupboard: canned chickpeas; canned Tuna
From the fridge: baby spinach leaves
Leftovers: leftover roasted sweet potato, carrot & capsicum
Method: Gently heat* Tuna and roasted vegetables. Add chickpeas. Add chopped spinach and keep on heat until the spinach wilts to the desired level.
*See links for advice on heating, specific quantities and roasting vegetables (in progress)