Tuna, tomato and haloumi salad

• 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

Energy 2217kJ	Fat saturated 11.00g
Fat Total 40.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 8.00g	Dietary Fibre 4.00g
Protein 34.00g	Cholesterol 62.00mg
Sodium 2488.84mg

All nutrition values are per serve.

1. Step 1

   Combine 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.

2. Step 2

   Pat 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.

3. Step 3

   Arrange rocket, salad and tuna on a platter. Top with haloumi. Drizzle with remaining oil. Season with pepper. Serve.