Tuna, Rocket & Egg Salad with Pitta Chips - Serves 4 Main Ingredients 200g rocket or mixed salad leaves 400g cherry tomatoes 1 small red onion, thinly sliced 160g kalamata olives, chopped 1 tablespoon capers 2 hard boiled large eggs, halved 200g tinned tuna, drained 2 x pitta breads, toasted & chopped into triangles 3 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon dijon mustard a pinch of salt & pepper Method Add the leaves to a large bowl. Mix the lemon juice, olive oil, dijon mustard, salt & pepper until combined and pour over the leaves, toss to coat. Add the tomatoes, onion, olives and capers and gently mix. Top with the tuna and egg and serve with the toasted pitta chips.