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Tuna, tomato and haloumi salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Hearty and delicious haloumi salad, perfect as a side dish, starter, or light main meal.
Ingredients:
  • 4 vine-ripened tomatoes, cut into wedges
  • 3 Lebanese cucumbers, quartered lengthways, cut into 1cm-thick slices
  • 1 yellow capsicum, thinly sliced
  • 100g kalamata olives
  • 56.88 gm olive oil
  • 1/2 small lemon, juiced
  • 240g haloumi, drained, cut into 8 slices
  • 1 bunch rocket, trimmed
  • 425g can tuna in oil, drained, flaked
Instructions:
  • In a spacious bowl, mix together tomatoes, cucumbers, capsicum, and olives. Drizzle with 1 tablespoon of oil and 1 tablespoon of lemon juice. Season generously with salt and pepper. Toss well to blend all flavors.
  • Dry off the haloumi using paper towels. Preheat a non-stick frying pan over medium-high heat. Add 1 tablespoon of oil and heat until hot. Cook the haloumi for 1 minute on each side until golden brown.
  • Place rocket, salad, and tuna beautifully on a platter. Add haloumi on top and drizzle with the remaining oil. Sprinkle with pepper to season. Serve and enjoy!

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