Tuna, Haloumi & Borlotti Bean Salad

1. 1

   Pat the haloumi slices dry. Heat 1/2 tablespoon of the olive oil in a large frying pan over high heat. When hot, add the haloumi, in batches, and cook for 1 minute on each side or until lightly browned. Remove from the pan and set aside on a plate.

2. 2

   In a large bowl, mix together then beans, tomatoes, spinach and basil. Tear the haloumi into rough chunks over the salad.

3. 3

   Mix the remaining olive oil with the red wine vinegar, season to taste and pour over the salad.

4. 4

   Flake the tuna into the salad and mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.