Tuna, Fennel and Cauliflower Slaw

Cook Time 20 minutes

Servings 4-6 to share

Ingredients

1 x 185g can of tuna in spring water, drained 

1 fennel bulb, thinly shaved

½ head of cauliflower, finely chopped 

3 sprigs parsley, chopped

3 tbsp currants soaked in hot water for 15 minutes then strained  

¼ cup whole almonds, chopped

Dressing

2 tbsp whole egg mayonnaise 

2 tbsp Greek-style yoghurt

1 tbsp apple cider vinegar

1 tsp maple syrup 

Salt & pepper

Method

For the dressing whisk the ingredients together and season to taste.

Place all the other ingredients into a large salad bowl. Just before serving, pour over the dressing and toss well.