Ricotta-Tuna Salad with homemade flour-tortilla's

People sometimes say I'm insane if it comes to my addiction to salads.

I just love the combination of all those colourful ingredients in one big bowl drizzled by a yummie dressing. But not just veggies, hell no. You can make so many lovely combinations with stuff laying around in your fridge. This is my leftover-salad recipe.

For this one I used some leftover ricotta cheese, tuna, carrot's, paprika's, cucumber, saladmix, tomatoes and of course not to forget: balsamico-vinegar, walnut-oil, oregano, sea-saltmix with herbs and oregano.

No salad without bread or in this case homemade tortilla's, so easy to make them!

You need:

• 200 gram flower
• 125 ml water
• salt
• if you like herbs, you can add some oregano
• 1 ts. oil (mais, olive, walnut, sunflower,...)

This is how you make them:

First I have to admit that I never measure the amount of ingredients when I make these tortilla's. I just take the flower, salt, herbs, olive oil. Mix everything together and then I add water step by step while mixing the dough (with your hands)! I do this until  a nice elastic dough is formed.

Let it rest for 10 minutes. After that you split the dough into 4 or 5 parts (depends how large you want the tortilla's to be). Then you roll them out on a table, adding some flower so that they don't stick.

Heat a pan, and bake the tortilla's without any oil or butter for about 30 seconds on every side. If you bake them longer it's also tasty, but you won't be able to roll them up. That's what happened with mine today.

I know it's wintertime,

but just crawl close to your stove and pretend you're in a tropical place and enjoy this sunny dish.

Lovage.