Crunchy Tuna Salad

• 2 small wholemeal pita bread
• spray olive oil
• 250g cherry tomatoes, halved
• 200g green beans, trimmed, blanched
• 1/2 red onion, finely sliced
• 1 Lebanese cucumber, sliced
• 1/2 cup Kalamata olives
• 1/3 cup Italian parsley leaves
• 1/3 cup KRAFT FREE* Balsamic Italian Dressing
• 425g can tuna in springwater, drained
• black pepper, to serve

1. Spray pita bread with the oil and place onto a baking tray.
2. Cook for 5 minutes at 180 degrees C until crisp.
3. Allow to cool, slice into long wedges.
4. Gently toss together the pita wedges, tomatoes, beans, onion, cucumber, olives and parsley with half the dressing.
5. Arrange onto a serving platter, top with tuna, pepper and remaining dressing.
6. Serve immediately.

wholemeal pita bread, olive oil, cherry tomatoes, green beans, red onion, lebanese cucumber, olives, italian parsley, italian dressing, tuna, black pepper

Taken from www.kraftrecipes.com/recipes/crunchy-tuna-salad-104201.aspx (may not work)