Cook the beetroot for 20 min and set aside to cool then peel and dice.

In a separate pot, bring the couscous and stock to a boil and leave to cool with the lid on.

Blanch the beans for 3 min and also set aside.

Peel and dice the carrots and place in a bowl, then add the diced beans, cucumber and tomatoes. Toss in the sweetcorn, tuna, coriander and couscous.

For the dressing, take a cup and stir in the mayonnaise, lemon juice, oil, parsley, and pepper and toss into the salad.

Take a serving bowl/platter place the washed lettuce leaves, then sprinkle the chopped beetroot.

Take the salad mixture and spoon over the lettuce and enjoy!