Tuna, haloumi & bean salad


Tuna, haloumi & bean salad

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings


  • 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


  • 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.

Source: taste.com.au


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