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Tuna and sweet potato bread salad
Tuna and sweet potato bread salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Upgrade your lunch with a vibrant Autumn salad featuring tuna, sweet potato, and Turkish bread!
Ingredients:
  • 300g small orange sweet potatoes, peeled into ribbons
  • Olive oil cooking spray
  • 1 long Turkish bread roll, split
  • 80g mixed salad leaves
  • 125g cherry tomatoes, halved
  • 2 small Lebanese cucumbers, cut lengthways into wedges
  • 125.00 ml small fresh mint leaves
  • 3 x 95g cans lemon pepper tuna, drained, flaked
  • 21.00 gm lemon juice
  • 18.20 gm extra virgin olive oil
  • 125.00 ml tzatziki dip
Instructions:
  • Preheat a large chargrill pan over high heat. Coat potato ribbons with oil. Grill potatoes for 1 minute on each side until they are charred and tender. Then, transfer them to a large bowl.
  • Drizzle bread with oil and cook for 3 to 4 minutes per side until beautifully charred and golden. Tear bread into bite-sized pieces.
  • Combine salad leaves, tomato, cucumber, mint, tuna, and bread with the potato. Season with salt and pepper, then drizzle with lemon juice and oil. Gently toss to mix. Portion the mixture into serving bowls and finish with a drizzle of tzatziki before serving.

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