Ingredients
- 4 vine-ripened tomatoes, cut into wedges
- 3 Lebanese cucumbers, quartered lengthways, cut into 1cm-thick slices
- 1 yellow capsicum, thinly sliced
- 100g kalamata olives
- 1/4 cup olive oil
- 1/2 small lemon, juiced
- 240g haloumi, drained, cut into 8 slices
- 1 bunch rocket, trimmed
- 425g can tuna in oil, drained, flaked
Method
- Step 1Combine tomatoes, cucumbers, capsicum and olives in a large bowl. Add 1 tablespoon oil and 1 tablespoon lemon juice. Season with salt and pepper. Toss to combine.
- Step 2Pat haloumi dry with paper towel. Heat a non-stick frying pan over medium-high heat. Add 1 tablespoon oil. Heat until hot. Add haloumi. Cook for 1 minute each side or until golden.
- Step 3Arrange rocket, salad and tuna on a platter. Top with haloumi. Drizzle with remaining oil. Season with pepper. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2217 kj
Energy
40g
Fat Total
11g
Saturated Fat
4g
Fibre
34g
Protein
62mg
Cholesterol
2488.84mg
Sodium
7g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest
- Image credit: Steve Brown
- Publication: Super Food Ideas
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