Sweet potato tuna fennel orange olive and pita salad recipe
Ingredients
- 2 large purple sweet potatoes, cut lengthways into 2cm slices
- 80ml extra-virgin olive oil, plus extra
- salt flakes and freshly ground black pepper
- 3 small white pita rounds, split open
- 1 orange, zested and juiced
- ½ lemon, juiced
- ½ tsp ground cumin
- 1 long green chilli, finely sliced
- 8 kalamata olives, pitted and chopped
- 2 oranges, peeled and sliced
- 1 large fennel bulb, cut into 5mm slices, fronds reserved
- 2 tbsp mayonnaise
- 375g tin tuna, drained
Instructions
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