Name: Tuna, haloumi & bean salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 420g can butter beans, rinsed, drained; 185g can tuna chunks in spring water, drained, coarsely broken; 120g pkt Garden Salad mix; 80g (1/2 cup) pitted kalamata olives; 2 tomatoes, cut into wedges; 1 Lebanese cucumber, trimmed, thinly sliced; 1/2 red capsicum, seeded, coarsely chopped; 1/2 small red onion, thinly sliced; 60ml (1/4 cup) bought French dressing (see note); Olive oil spray; 120g haloumi, cut into small pieces

Tuna, haloumi & bean salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Sizzling haloumi paired with briny olives and nutritious tuna.

Ingredients:

420g can butter beans, rinsed, drained
185g can tuna chunks in spring water, drained, coarsely broken
120g pkt Garden Salad mix
80g (1/2 cup) pitted kalamata olives
2 tomatoes, cut into wedges
1 Lebanese cucumber, trimmed, thinly sliced
1/2 red capsicum, seeded, coarsely chopped
1/2 small red onion, thinly sliced
60ml (1/4 cup) bought French dressing (see note)
Olive oil spray
120g haloumi, cut into small pieces

Instructions:

In a large bowl, mix together the beans, tuna, salad mix, olives, tomato, cucumber, capsicum, and onion. Pour in the dressing and toss until everything is well coated.
Lightly coat a large non-stick frying pan with oil spray. Heat over medium heat, then cook the haloumi, turning occasionally, until golden brown and crisp, about 1-2 minutes.
Plate the salad individually and generously crown each serving with the savory grilled haloumi.

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