Tuna and Halloumi Salad

Heart outline Heart 5 people Clock graphic 15 minutes Cutlery circle Serves 2


  • 1 John West Fridge Pot Tuna in Sunflower oil
  • 1/2 tsp olive oil
  • 1 medium courgette, thinly sliced on the diagonal
  • 2 handfuls baby spinach
  • 2 large vine tomatoes, cut into wedges
  • 1/2 tin or carton chickpeas in water (approx 115g drained weight)
  • 1/2 225g pack Halloumi cheese, cut into about 8 slices
  • 1 tsp sesame seeds
  • 1 tsp aged balsamic vinegar
  • 2 sprigs fresh flat leaf parsley, leaves picked

Step 1

Slice the courgettes and coat in a few drops of oil. Heat a griddle pan or non-stick frying pan over high heat and griddle the courgettes for 1-2 minutes each side until golden.

Step 2

Place the spinach, tomatoes and chickpeas onto a serving plate with the griddled courgettes.

Step 3

Wipe the griddle pan and heat over high heat and add the slices of Halloumi (don’t add any oil). Leave to cook for 2-3 minutes without moving them, until golden, then turn over and cook the other side. Sprinkle over the sesame seeds then transfer to the serving plate.

Step 4

Sprinkle over the parsley leaves then finish with a drizzle of balsamic vinegar.

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