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Tuna and Halloumi Salad
15 minutes Serves 2
Ingredients
- 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
Made with
No Drain Fridge Pot Tuna Steak With A Little Sunflower Oil
No Drain Fridge Pot Tuna Steak With A Little Sunflower Oil
Tuna steak with a drop of sunflower oil. Pack your midweek meals or post-gym snacks with natural protein made easy with our no-drain, fridge-friendly pot.
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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