• 2 tsp rapeseed oil
• 2 garlic cloves , chopped
• 250g baby spinach
• 1 tbsp tomato purée
• 120g can tuna steak in spring water, drained
• 200g cottage cheese
• 2 large eggs
• 4 tbsp plain wholemeal flour

For the salad

• 200g can sweetcorn (no added salt or sugar), rinsed and drained
• 1 small red onion , finely chopped
• 85g cherry tomatoes , quartered
• 10 basil leaves , chopped
• 4 pitted Kalamata olives , sliced
• 2 tsp balsamic vinegar

• STEP 1

  Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.

• STEP 2

  Beat the eggs with the flour and 2 tbsp 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 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.