This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to hot, 200°C. Line two oven trays with baking paper.
2.Place flatbreads on trays. Drizzle over 1 tablespoon olive oil. Bake for 4-5 minutes until golden. Cool. Break into pieces.
3.In a large saucepan of boiling salted water, blanch broccolini for 2 minutes. Drain, then refresh in iced water. Drain again and set aside.
4.In a small jug, whisk remaining oil and vinegar together.
5.In a large bowl, toss broccolini, tuna, beans, tomatoes, cucumber, radish, mint and spring onion until well combined. Drizzle with dressing.
6.Toss bread through just before serving. Scatter with extra mint.
Note
- If making ahead, store salad, dressing and crispy bread separately. Toss together when ready to serve.