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
80ml extra virgin olive oil
Juice of 1⁄2 lemon
15ml red wine vinegar
Sea-salt flakes and freshly ground black pepper, to season
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.
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.
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.
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.