Mon­day

CHICK­PEA & TUNA SALAD

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 15 MINS COOK 3 MINS PER SERVE 2928kj

2 whole­meal pita pock­ets 1 tsp sumac 2 x 425g cans chick­peas, rinsed, drained 175g packet sweet baby cap­sicums, quar­tered length­ways, seeded 1 cup pars­ley leaves 3 green onions, sliced 1 tbsp salted baby ca­pers, rinsed, drained 1 green chilli, thinly sliced 150g firm ri­cotta, crum­bled 2 x 125g cans tuna slices in olive oil, drained 2 tbsp olive oil juice 1 lemon

1 Pre­heat a bar­be­cue grill or char­grill pan on high. Spray pita bread with oil and sprin­kle with sumac.

2 Cook 2-3 mins, each side, un­til toasted and crisp. Cool, break into pieces.

3 In a large salad bowl, com­bine pita, chick­peas, cap­sicum, pars­ley, onion, ca­pers and chilli. Mix well. Sea­son.

4 Top salad with ri­cotta and tuna slices. Driz­zle with oil and lemon juice to serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.