Tuna Haloumi Borlotti Bean Salad Recipes

TUNA, HALOUMI & BORLOTTI BEAN SALAD

Tuna, Haloumi & Borlotti Bean Salad image

A delicious salad, perfect for late summer/early autumn. The beans and cheese make it a very nice main course salad. The recipe calls for cherry tomatoes, but I just quartered some tomatoes from my garden.

Provided by Moor Driver

Categories Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 368.5, Fat 14, SaturatedFat 2.6, Cholesterol 38, Sodium 298, Carbohydrate 27.1, Fiber 11.2, Sugar 1.1, Protein 33.9

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