TUNA, HALOUMI AND BEAN SALAD

INGREDIENTS

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 METHOD Step 1 Combine the beans, tuna, salad mix, olives, tomato, cucumber, capsicum and onion in a large bowl. Add the dressing and toss to coat.

Step 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.

Step 3

Divide the salad among serving plates and top with the haloumi.