Leftover roast vegetables become warm salad with tuna and spinach

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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)