Tuna, persimmon and beetroot salad recipe

425 g tinned tuna in oil, drained, broken into bite sized chunks

3 sweet persimmons, peeled, each cut into 8 wedges, sliced into 1 cm pieces

3-4 small to medium beets, peeled, coarsely grated (Tip: It’s a good idea to wear disposable gloves to handle the beets so your fingers don’t get stained.!)

1 tin chick peas, drained and rinsed

½ continental cucumber, quartered lengthways and sliced 5mm pieces

1 cup rocket or baby spinach leaves

¼ cup sunflower seeds

4 tablespoons white balsamic vinegar