Crispy Flatbread & Zucchini Salad with Tuna

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This recipe pre-dates my 5 Ingredients philosophy.

Crispy Flatbread & Zucchini Salad with Tuna

From Stonesoup

If you’re not a big tuna fan please don’t be put off, you can serve it without the tuna as a side salad or even replace the tuna with a few handfuls of toasted almonds if you’re after a vego main course.

Serves 2-3
for the bread:
1/4C extra virgin olive oil or chilli oil
2 pita or Lebanese bread rounds
1t baharat*
for the salad:
2T lemon juice
1t sherry vinegar
2T extra virgin olive oil
1/2t baharat*
3 medium zucchini, coarsely grated
½ red onion, finely diced
½ bunch mint, leaves picked, optional
1 – 2 x 185g can(s) tuna in oil, drained, optional

1. Roll flatbread into logs and slice crosswise into fine ribbons. Heat oil in a large frying pan or wok over a medium high heat. Add bread ribbons and spice blend and stir fry until bread is crispy and toasted. Drain on paper towel.

2. Combine lemon juice, vinegar, oil for the salad and extra spice in a large salad bowl and season well. Toss through zucchini and red onion and allow to stand for a few minutes for the zucchini to soak up some of the dressing.

3. Toss through flat bread ribbons, mint leaves and tuna if using and serve immediately.

Note: Baharat is a Lebanese spice blend. To make your own toast each of the following spices lightly and grind whole spices separately. Allow to cool and combine.

2 1/2T mild paprika
2T black peppercorns
1 1/2T cumin seeds
1T each coriander seeds, cassia bark, and cloves
1/2t green cardamon seeds
1/2t nutmeg

Alternately you can make your own simple blend by combining equal parts of ground cumin, ground coriander and paprika.