|2x170 g||tuna — tinned chunks in vegetable oil|
|400 g||chickpeas — tinned, drained and rinsed|
|1||pepper — sliced|
|200 g||rosa tomatoes — halved|
|2||mediterranean cucumber — or English cucumber, deseeded and sliced|
|3||spring onions — thinly sliced|
|1/2 cup||feta cheese — crumbled|
|1/3 cup||olives — pitted|
|1 handful||sun-dried tomatoes — chopped|
|1 handful||fresh parsley — chopped|
|1 handful||fresh dill — chopped|
|1||red onion — halved, thinly sliced|
|1/3 cup||apple cider vinegar|
|1/2 tsp||sea salt|
|2 tsp||castor sugar|
|freshly ground black pepper — to taste|
|2 tbsp||lemon juice|
|3 tbsp||extra virgin olive oil|
|2 tsp||wholegrain mustard|
|salt and freshly ground black pepper — to taste|
Start by making the pickle. Combine the vinegar, salt, sugar and pepper in a non-metallic bowl. Once the sugar has dissolved, add the onions and set aside for about 30 minutes.
For the salad, place all the ingredients except the tuna, in a large mixing bowl.
To make the dressing, whisk all the ingredients together until the oil and lemon juice emulsify.
Pour the dressing over the salad and toss together by hand. Lastly, add the tuna chunks and turn over lightly, trying to keep the tuna from breaking up too much.
Transfer to a serving platter.
Drain the vinegar off the onions and scatter over the salad. Serve immediately.
Reprinted with the permission of Bibby’s Kitchen@36.
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