Recipe

Tuna, bean and haloumi salad

Nov 30, 2010 1:00pm
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Tuna, bean and haloumi salad
  • 500 gram spinach, trimmed
  • 2 420 gram cans four-bean mix, rinsed, drained
  • 425 gram canned tuna in oil, drained, flaked
  • 250 gram yellow grape tomatoes, halved
  • 250 gram haloumi cheese, cut lengthways into 1cm slices
Creamy lemon dressing
  • 1/2 cup (140 grams) yoghurt
  • 1/2 teaspoon finely grated lemon rind
  • 1/4 cup (60 millilitres) lemon juice
  • 1 teaspoon dijon mustard

Method

Tuna, bean and haloumi salad
  • 1
    Boil, steam or microwave spinach until wilted; drain, chop coarsely.
  • 2
    Meanwhile, make creamy lemon dressing.
  • 3
    In a large bowl, place spinach, beans, tuna and tomato; toss gently to combine. Divide salad among serving bowls.
  • 4
    In heated oiled large frying pan, cook cheese until browned lightly on both sides.
  • 5
    Top salad with cheese; drizzle with dressing.
Creamy lemon dressing
  • 6
    Place ingredients in screw-top jar; shake well.

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