2 large round flatbreads, rolled up tight and thinly sliced
1 x tsp cajun spice mix
2/3 cups extra virgin olive oil
1 x 185g tin of best quality tuna in olive oil or chilli oil
2 x lebanese cucumbers, halved longways and sliced
a punnet of cherry tomatoes, halved
1 cup edamame beans
1/4 a red onion, finely sliced
3 shakes of tabasco
1 x tbsp red wine vinegar
juice of half a lemon
1 large handful of torn basil leaves
1 large handful of picked italian parsley leaves
sea salt + pepper
lemon wedges, to serve
Toss the sliced flatbread in the cajun spices and olive oil in a big frypan. Turn the heat up to medium high and cook for 2 - 5 minutes, or until the bread is starting to crisp and turn golden. Remove from the heat, add a generous sprinkle of sea salt and let them cool (and get crunchy).
I used frozen edamame beans so to prepare those you just add them to boiling salted water and cook for 5 minutes, then drain them and run them under cold water, then pop the beans out of the pods.
Mix the rest of the salad and dressing ingredients together in a large bowl or on a platter, season with salt and pepper and then top with the crunchy bread strips and serve with a lemon wedge.