Julie Le Clerc: Chilli tuna and chickpea salad

Chilli tuna and chickpea salad. Picture / Carolyn Robertson

* Serves 4

1 cucumber, cut in half and seeds removed
sea salt
1 yellow or orange pepper, seeds removed, diced
6 small tomatoes, quartered
1 red onion, peeled and diced
400g can chickpeas, rinsed and drained
375g canned tuna in spring water, drained and flaked
3 Tbs sweet chilli sauce
juice of 1 lemon
3 Tbs sunflower or olive oil
3 Tbs chopped fresh mint

1. 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.

2. Combine cucumber with pepper, tomatoes, red onion, chickpeas and tuna in a large bowl.

3. 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.