Chilli tuna and borlotti bean salad

Name: Chilli tuna and borlotti bean salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 125g haloumi*, sliced; 2 tbsp 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 tbsp red wine vinegar; 2 x 185g cans tuna with chilli, well-drained

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 4

Cost: $11.89 /serving

Author : Nancy Duran

budget friendly pan fry lunch

Ingredients

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125 grams haloumi*, sliced2 tbsp olive oil400 grams canned borlotti beans, rinsed, drained100 grams grape tomatoes or cherry tomatoes, halved2 1/2 cups firmly packed baby spinach leaves1/2 cup basil leaves, torn if large1 tbsp red wine vinegar2 x 185 grams cans tuna with chilli, well-drained

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Instructions

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Step 1

Blot 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 2

Combine 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.