2 pita bread rounds
1 Tbsp olive oil
400 g 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
½ roasted red capsicum, finely chopped
½ red onion, cut into thin wedges
2 x 185 g cans tuna in chilli oil, drained
250 g punnet grape 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
80 ml extra virgin olive oil
Juice of ½ lemon
15 ml 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.