For the dressing
2 tablespoons soured cream
2 tablespoons Horserradish Sauce
Juice from half a lemon
2 tablespoons Worcestershire Sauce
1 teaspoon dried chives
1 teaspoon dried dill
1 teaspoon black pepper
1/4 teaspoon salt

For the salad
2 x 160g canned tuna
60g rocket leaves washed
12 cherry tomatoes chopped in half
5 celery sticks washed sliced and keep the green leaves; they add extra flavour to the salad
1 avocado peeled and sliced
100g couscous

1. Put the sour cream in a medium-sized mixing bowl, stir in the Horseradish Sauce, the juice of half a lemon and Worcestershire Sauce. Season with the dried chives, dried dill, salt and pepper.
2. Stir together; add the tinned tuna and re-stir. Add all the vegetables and combine with the dressing.
3. Cook the couscous as per the packet instructions and stir into the salad.