Generous pieces of fried haloumi makes this low-fat tuna salad taste sensational.
Ingredients
- 125g haloumi*, sliced
- 2 tablespoons olive oil
- 400g canned borlotti beans, rinsed, drained
- 100g grape tomatoes or cherry tomatoes, halved
- 2 1/2 cups firmly packed baby spinach leaves
- 1/2 cup basil leaves, torn if large
- 1 tablespoon red wine vinegar
- 2 x 185g cans tuna with chilli, well-drained
Method
- Step 1Blot haloumi dry with paper towel. Heat 1 tablespoon of oil in a frypan over high heat. When very hot, fry the haloumi for 1 minute each side or until browned lightly.
- Step 2Combine the beans, tomatoes, spinach and basil in a bowl. Break the fried haloumi into pieces and add to the bowl. Add the vinegar and remaining oil, then toss to combine. Lightly break up the drained tuna and scatter over the salad.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1690 kj
Energy
24g
Fat Total
6g
Saturated Fat
5g
Fibre
28g
Protein
43mg
Cholesterol
1384.71mg
Sodium
5g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
* Haloumi is available from delis and selected supermarkets.
- Author: Nancy Duran
- Image credit: Petrina Tinslay
- Publication: Taste.com.au
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