This recipe is from Donna Hay Magazine Issue 19. It’s been on high rotation at our house this summer due to an abundance of zucchini in the garden, it’s quick and easy, and absolutely delicious. I did look for a link online without luck, but I think it’s probably from too way back, so here’s my version.
Haloumi, Tuna and Bean Salad.
Ingredients
- 1 tablespoon olive oil
- 2 cloves of garlic, crushed
- 3 zucchini (courgettes), thinly sliced
- 180g (6oz) haloumi, sliced
- 11/2 cups mint leaves
- 2 cups baby spinach leaves
- 425g (15oz) can tuna in oil, drained
- 425g (15oz) can cannellini beans, drained
- sea salt and cracked black pepper
- 1/3 cup (21/2 fl oz) freshly squeezed lemon juice
- 1/4 cup (2 fl oz) olive oil, extra
Instructions
- Heat a medium non-stick frying pan over high heat. Add the oil, garlic and zucchini and cook, turning gently, for 2-3 minutes or until golden on both sides. Remove and set aside to cool slightly. Add the haloumi slices and cook of 1-2 minutes each side, or until golden and a bit crispy. Set aside.
- Place the spinach, mint leaves, tuna, beans, salt and pepper, olive oil and lemon juice in a bowl and toss gently to combine. Add the zucchini mixture and turn very gently to just combine without breaking up. Place haloumi on plates and arrange tuna and leaves mixture on top to serve.
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