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Tuna, haloumi and zucchini salad with chunky pesto dressing
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Mediterranean salad with haloumi, olives, zucchini, herbs, and tuna.
Ingredients:
  • 4 x 95g cans Tuna Basil Infused Oil
  • 2 medium zucchini, thinly sliced lengthways
  • 1 large red onion, cut into wedges
  • 250g haloumi, sliced crossways
  • 18.20 gm extra virgin olive oil
  • 1 radicchio, leaves separated
  • 80g baby spinach
  • 125.00 ml Sicilian olives
  • 125.00 ml fresh flat-leaf parsley leaves
  • 500.00 ml fresh basil leaves
  • 82.50 ml roasted almonds
  • 62.50 ml grated parmesan
  • 2 tsp finely grated lemon rind
  • 1 garlic clove, peeled, halved
  • 40.00 ml white wine vinegar
Instructions:
  • Strain tuna over a bowl to collect oil for the dressing, and then set the tuna aside.
  • Prepare Chunky Pesto Dressing by combining basil, almonds, parmesan, lemon rind, garlic, and half of the basil oil in a small food processor. Pulse until roughly chopped. Add the rest of the basil oil and process until mixed, keeping the nuts chunky. Transfer the mixture to a bowl, then stir in vinegar. Season with salt and pepper to taste.
  • Preheat a large chargrill pan over medium-high heat. Drizzle olive oil over zucchini, onion, and haloumi. Grill zucchini and onion in batches for 3-4 minutes per side until charred and tender. Grill haloumi for 1 minute per side until heated through.
  • Place the radicchio, spinach, olives, parsley, zucchini, onion, haloumi, and tuna on a platter. Drizzle half of the dressing over the salad and serve the rest on the side.

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