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


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


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.