|1||lettuce — small head butter|
|1/2||cucumber — chopped|
|200 g||cherry tomatoes — halved|
|100 g||olives — pitted|
|1 bunch||spring onion — chopped|
|1 can||tuna — tinned and drained|
|fresh chillies — 573|
Break the salad leaves into slightly smaller pieces and place them in a dish with the cucumber, tomatoes, tuna, spring onions and olives. Season well with salt and pepper and a generous squirt of olive oil, then mix.
Heat a heavy-based frying pan and toast the pita breads on both sides. Alternatively, you can bake the pitas in a hot oven for a few minutes. Halve the pitas and cut a hollow in each. Fill it with a little mayonnaise (or a dressing of your choice: Bulgarian yoghurt mixed with a little lemon juice is delicious) and a generous scoop of salad. Warm mealies make an excellent accompaniment.