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Tunisian Salad Rolls

With thanks to Jill Dupleix

One of the world’s crunchiest, freshest salads. Serve it with lightly warmed pocket bread, or stuff it into the pocket bread and eat in your hands.

Serves 4


  • 1 sweet red pepper
  • 2 tomatoes
  • 2 small radishes
  • 2 spring onions
  • 2 hard-boiled eggs, peeled
  • 1 tbsp tiny capers, rinsed
  • 300g canned tuna in oil
  • 2 tsp lemon juice
  • 1 tbsp olive oil
  • sea salt and freshly ground black pepper
  • half tsp ground coriander
  • half tsp ground caraway
  • 8 pocket breads


Cut the tomatoes in half, squeeze out and discard the seeds and juice, and finely chop the flesh. Finely chop the radish, spring onions, and hard-boiled eggs. Combine the sweet red pepper, tomatoes, radish, spring onions, eggs, capers and drained tuna in a large bowl. Whisk the lemon juice, olive oil, sea salt, pepper, coriander and caraway together. Pour the spiced oil over the salad and toss well. Cut the top 1 cm of each round of pocket bread, or cut each round of Lebanese bread in half. To serve, stuff each pouch with the salad.