Ingredients
• 2 rounds of pita bread
• 1 Tbsp olive oil
• 400g can butter beans, drained
• Sea-salt flakes, to season
• 1 tsp sweet smoked paprika
• 3 heaped Tbsp good-quality mayonnaise
• 3 Lebanese cucumbers, peeled, halved lengthways, deseeded, sliced
• 1⁄2 roasted red capsicum, finely chopped
• 1⁄2 red onion, cut into thin wedges
• 2 x 185g cans tuna in chilli oil, drained
• 250g punnet grape cherry tomatoes, halved
• 1 small beetroot, peeled, finely sliced using a mandolin
• 6 small radishes, washed, stems trimmed
• 8 large pitted kalamata olives, sliced
• 1 handful mint leaves, torn
Dressing:
• 80ml extra virgin olive oil
• Juice of 1⁄2 lemon
• 15ml red wine vinegar
• Sea-salt flakes and freshly ground black pepper, to season
Method
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Preheat oven to 180°C. Line an oven tray with baking paper. Cut pita bread into triangles (about 16 triangles per round) and open up each triangle. Transfer to prepared tray and bake for 3 minutes or until crisp. Set aside.
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Meanwhile, put oil in a large frying pan over a high heat. Add butter beans and fry, tossing constantly, for 5-8 minutes or until bean skins start to go crispy. Season with salt and sprinkle over paprika, then remove from heat.
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To assemble salad, spread mayonnaise over base of a large serving platter. Arrange cucumber, capsicum and red onion over mayonnaise, then top with tuna, fried butter beans, tomato, beetroot and radishes. Scatter over olive and mint.
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To make dressing, put oil, lemon juice and red wine vinegar in a small bowl and season. Stir to combine, then spoon over salad. Serve salad with pita triangles on the side.
