Tuna,Haloumi and Bean Salad

• 
  420g can butter beans, rinsed, drained
• 185g can tuna chunks in spring water, drained, coarsely broken
• 120g pkt Garden Salad mix
• 80g (1/2 cup) pitted kalamata olives
• 2 tomatoes, cut into wedges
• 1 Lebanese cucumber, trimmed, thinly sliced
• 1/2 red capsicum, seeded, coarsely chopped
• 1/2 small red onion, thinly sliced
• 60ml (1/4 cup) bought French dressing 
• Olive oil spray
• 120g haloumi, cut into small pieces

1. 
   

• Combine the beans, tuna, salad mix, olives, tomato, cucumber, capsicum and onion in a large bowl. Add the dressing and toss to coat.

• Spray a large non-stick frying pan lightly with oil. Heat over medium heat. Cook the haloumi, turning, for 1-2 minutes or until golden.
• Divide the salad among serving plates and top with the haloumi.
• Use a gluten-free dressing to make this gluten free.Storage tip: Store uncooked haloumi, covered with water, in an airtight container for up to 2 weeks. With a twist: Italian tuna salad: Replace the haloumi with cherry bocconcini. Omit step 1. Replace the French dressing with balsamic dressing. Lamb and haloumi salad: Omit the tuna. Cook 2 lamb eye of loin (backstraps) in a frying pan over medium-high heat for 3 minutes each side. Thinly slice. Serve with the salad.For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.