Ingredients

· 2 teaspoons rapeseed oil

· 4 garlic cloves, chopped

· 250 g baby spinach

· 1 tablespoon tomato purée

· 120 g can tuna steak in spring water, drained

· 200 g cottage cheese

· 2 eggs

· 4 tablespoons plain whole meal flour

For the Salad

· 200 g can sweetcorn (no added salt or sugar), rinsed and drained

· 1 small red onion, finely chopped

· 85 g cherry tomatoes, quartered

· 10 basil leaves, chopped

· 4 pitted Kalamata olives, sliced

· 2 teaspoons balsamic vinegar

Method

Mix all the ingredients for the salad and set aside. Heat a teaspoon of oil in a non-stick pan and fry the garlic for a minute. Stir in the spinach to wilt, then mix in the tomato purée, tuna and the cottage cheese. Set aside. Beat the eggs with the flour and two tablespoons of water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for about one minute. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.