Toasted Oats with Tuna Salad in a Pepper Bowl

(Serves 4)

2 bell medium red peppers 75g cucumber

2 Romaine lettuce leaves 1 spring onion

2 cherry tomatoes 1 tbsp drained tuna

1 tsp lemon juice 1 dsp extra virgin olive oil

One tablespoon Scottish Pinhead Oatmeal, toasted

Freshly ground pepper

1. Cut the peppers in half and remove the seeds from the inside. Carefully break off the outer stem if there is one,

being carefully not to make a hole. Trim the bases if they are not flat. You now have four salad bowls to fill. Wash

them well and turn them upside down to drain.

2. Wash the cucumber, cut it into five slices and then finely chop the slices. Put the diced cucumber into a large

mixing bowl.

3. Wash the lettuce leaves and roll them up like a cigarette, use a blunt knife to cut the lettuce into small pieces, put

the shredded lettuce into the bowl with the cucumber. Younger children might prefer to tear the lettuce into tiny

pieces.

4. Wash the spring onion and cut of the root. Use scissors to snip the green top into small pieces, carrying on as far

down the onion stem as you can manage to. Finish chopping the onion, with a blunt knife. Add the snipped onion to the

other prepared ingredients.

5. Add the tuna, lemon juice and olive oil to the salad and mix well.

6. Add the toasted oatmeal, toss well and season with freshly ground pepper.

7. Divide the salad between the four pepper bowls and put half a tomato on top of each bowl

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