|
|
|
Tunisian salad rolls
 ne
of the world's crunchiest, freshest salads. Serve it with lightly
warmed pocket bread, or stuff it into the pocket bread and eat in
your hands.
Feeds 4
- 1 sweet red pepper
- 2 tomatoes
- 2 small radishes
- 2 spring onions
- 2 hard-boiled eggs, peeled
- 1 tbsp tiny capers, rinsed
- 300g canned tuna in oil
- 2 tsp lemon juice
- 1 tbsp olive oil
- sea salt and freshly ground black pepper
- half tsp ground coriander
- half tsp ground caraway
- 8 pocket breads
- Finely chop the sweet red pepper, discarding the seeds.
- Cut the tomatoes in half, squeeze out and discard the seeds
and juice, and finely chop the flesh.
- Finely chop the radish, spring onions, and hard-boiled eggs.
- Combine the sweet red pepper, tomatoes, radish, spring onions,
eggs, capers and drained tuna in a large bowl.
- Whisk the lemon juice, olive oil, sea salt, pepper, coriander
and caraway together. Pour the spiced oil over the salad and toss
well.
- Cut the top 1 cm of each round of pocket bread, or cut each
round of Lebanese bread in half. To serve, stuff each pouch with
the salad. Feeds 4.
|
|
|
|
