{Spicy Crunchy Flatbread & Tuna Salad}

It is officially summer now and also officially the silly season. We drove out of the city today to find our small but perfectly formed christmas tree so as I sit here its lights are twinkling (flashing manically) and there is the smell of pine in the air (mingled with nachos) and a christmas movie on TV (that we've all seen a dozen times).  Summer naturally means salad, so here's a new one for you to try. It is so delicious, I think you'll really like it.

...the salad
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.