Chilli tuna and chickpea salad

Name: Chilli tuna and chickpea salad
Yield: 4
Ingredients: 1 Cucumber, cut in half and seeds removed; 6 Tomatoes, quartered; 1 Yellow pepper, seeds removed and diced; 1 Red onion, diced; 1 can Chickpeas, rinsed and drained; 1 can Tuna in spring water, drained and flaked (Main); 3 Tbsp Chilli sauce; 1 Lemon, freshly juiced; 3 Tbsp Sunflower oil, or olive oil; 3 Tbsp Fresh mint, chopped

for 4 people

Carolyn Robertson

Julie Le Clerc

Cook, author, food stylist and presenter.

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Ingredients

1	Cucumber, cut in half and seeds removed
6	Tomatoes, quartered
1	Yellow pepper, seeds removed and diced
1	Red onion, diced
1 can	Chickpeas, rinsed and drained
1 can	Tuna in spring water, drained and flaked (Main)
3 Tbsp	Chilli sauce
1	Lemon, freshly juiced
3 Tbsp	Sunflower oil, or olive oil
3 Tbsp	Fresh mint, chopped

Directions

Slice cucumber diagonally and place in a colander sitting over a bowl.
Sprinkle liberally with salt and set aside for 20 minutes. Then rinse thoroughly in plenty of cold water to remove bitter juices.
Squeeze well to remove excess liquid.
Combine cucumber with pepper, tomatoes, red onion, chickpeas and tuna in a large bowl.
Mix together chilli sauce, lemon juice, oil and mint and pour over salad ingredients.
Toss well and season with salt and pepper to taste, if necessary.