Name: Tuna, bean and haloumi salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 500 gram spinach, trimmed; 2 420 gram cans four-bean mix, rinsed, drained; 425 gram canned tuna in oil, drained, flaked; 250 gram yellow grape tomatoes, halved; 250 gram haloumi cheese, cut lengthways into 1cm slices; Creamy lemon dressing; 1/2 cup (140 grams) yoghurt; 1/2 teaspoon finely grated lemon rind; 1/4 cup (60 millilitres) lemon juice; 1 teaspoon dijon mustard

Tuna, bean and haloumi salad

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Serves 4

Prep

10M

Cook

Total

15M

Ingredients

500 gram spinach, trimmed

2 420 gram cans four-bean mix, rinsed, drained

425 gram canned tuna in oil, drained, flaked

250 gram yellow grape tomatoes, halved

250 gram haloumi cheese, cut lengthways into 1cm slices

Creamy lemon dressing

1/2 cup (140 grams) yoghurt

1/2 teaspoon finely grated lemon rind

1/4 cup (60 millilitres) lemon juice

1 teaspoon dijon mustard

Method

Tuna, bean and haloumi salad

1.Boil, steam or microwave spinach until wilted; drain, chop coarsely.

2.Meanwhile, make creamy lemon dressing.

3.In a large bowl, place spinach, beans, tuna and tomato; toss gently to combine. Divide salad among serving bowls.

4.In heated oiled large frying pan, cook cheese until browned lightly on both sides.

5.Top salad with cheese; drizzle with dressing.

Creamy lemon dressing

6.Place ingredients in screw-top jar; shake well.

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Ingredients

Method

Tuna, bean and haloumi salad

Creamy lemon dressing

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