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

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.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Tuna, bean and haloumi salad

Creamy lemon dressing

Related stories

Subscribe and save up to 38%