Tuna, haloumi & bean salad

Cooking Fish Tuna, haloumi & bean salad

Pan-fried haloumi is the perfect match for juicy olives and omega-3 rich tuna.

Lables: Gluten free Shellfish free Wheat free
  1. Combine the beans, tuna, salad mix, olives, tomato, cucumber, capsicum and onion in a large bowl. Add the dressing and toss to coat.
  2. Spray a large non-stick frying pan lightly with oil. Heat over medium heat. Cook the haloumi, turning, for 1-2 minutes or until golden.
  3. Divide the salad among serving plates and top with the haloumi.

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420g can butter beans, rinsed, drained
185g can tuna chunks in spring water, drained, coarsely broken
120g pkt Garden Salad mix
80g 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 bought French dressing
Olive oil spray
120g haloumi, cut into small pieces

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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