Tuna, Haloumi & Borlotti Bean Salad - cooking recipe

Ingredients

250 g halloumi cheese, sliced
2 1/2 tablespoons olive oil
400 g borlotti beans, drained and rinsed
100 g cherry tomatoes, halved
100 g Baby Spinach
1/2 cup fresh basil, torn if leaves are large
3 tablespoons red wine vinegar
400 g tuna, drained

Preparation

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.
In a large bowl, mix together then beans, tomatoes, spinach and basil. Tear the haloumi into rough chunks over the salad.
Mix the remaining olive oil with the red wine vinegar, season to taste and pour over the salad.
Flake the tuna into the salad and mix well.