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
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.
Remove haloumi from pan and squeeze half lemon over cheese and sprinkle with black pepper. Chop into cubes
Place salad leaves, chopped tomatoes and cucumber in a bowl. Drizzle with olive oil and balsamic vinegar to taste.
Add the can of tuna and cubed halmouni. Toss well.
Serve with crusty bread and chilled white wine.
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