Tuna, bean and haloumi salad

ingredients

• Tuna, bean and haloumi salad

  • 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

  • 1

    Place ingredients in screw-top jar; shake well.