A fresh light meal perfect for summer, with a smooth taste. It came about because I needed to use up a bit of haloumi in the fridge, and it goes beautifully with a standard tuna salad


  • Haloumi cheese

  • Can of Sirena Puttanesca Tuna

  • Salad leaves

  • Baby roma tomatoes

  • Cucumber

  • Olive oil

  • Balsamic vinegar

  • Lemon

  • Cracked pepper


  • 1.

    Slice haloumi into 5-10 mm slices. Put a dash of olive oil in a frypan and fry haloumi for 2 to 3 mins on each side until golden.

  • 2.

    Remove haloumi from pan and squeeze half lemon over cheese and sprinkle with black pepper. Chop into cubes

  • 3.

    Place salad leaves, chopped tomatoes and cucumber in a bowl. Drizzle with olive oil and balsamic vinegar to taste.

  • 4.

    Add the can of tuna and cubed halmouni. Toss well.

  • 5.

    Serve with crusty bread and chilled white wine.

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