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Winter ‘salads’ are one of my favourite things at the moment. Lunch can be challenging when the weather is grim so try one of these warm salads to change thing up a bit.

Serves 2.

Cooking spray

2 garlic cloves, peeled and roughly chopped

1 tbsp Lazy Ginger

1/2 tin of chopped tomatoes

1/2 tsp chilli flakes

1/2 tbsp maple syrup

1 tbsp soy sauce

Salt and black pepper

350g cooked brown rice

2 x 160g tins tuna in spring water, drained

3 tbsp chives, finely chopped

2 tbsp coriander leaves, finely chopped

2 limes – 1 juiced and zested the other cut into wedges

30g crispy onions (optional)

Heat a large, deep sided pan over a medium heat, spray with cooking spray and sauté the garlic and lazy ginger until fragrant. Add the chopped tomatoes, chilli flakes, maple syrup and soy sauce and cook for a few minutes until bubbling and starting to reduce. Season to taste.

Spray a non stick pan with cooking spray and over a high heat sauté the rice until it starts to crisp and brown.

Stir through the tomato sauce and add the flaked tuna, the herbs, lime juice and zest of half a lime.

Serve topped with crispy shallots, if using, and the lime wedges. This is also really great served cold for lunch and makes a lovely change for lunch boxes.