Servings: 4 | Total time: 20 mins
Nutritional information: (average serve)
- Calories: 580
- Protein: 35.2g
- Carbs: 13.3g Sugars: 6.9g
- Fat total: 45.6g | Sat Fat: 13.5g
Ingredients:
4 vine ripened tomatoes, cut into wedges
3 Lebanese cucumbers, quartered lengthways, cut into 1cm-thick slices
1 yellow capsicum, thinly sliced
100g kalamata olives
¼ cup olive oil
½ small lemon, juiced
240g haloumi, drained, cut into 8 slices
1 bunch rocket, trimmed
425g can tuna in oil, drained, flaked
Method
Step 1
Combine tomatoes, cucumbers, capsicum and olives in a large bowl. Add 1 tablespoon oil and 1 tablespoon lemon juice. Season with salt and pepper. Toss to combine.
Step 2
Pat haloumi dry with paper towel. Heat a non-stick frying pan over medium-high heat. Add 1 tablespoon oil. Heat until hot. Add haloumi. Cook for 1 minute each side or until golden.
Step 3
Arrange rocket, salad and tuna on a platter. Top with haloumi. Drizzle with remaining oil. Season with pepper. Serve.