Tomato, Halloumi & Tuna Salad
Crispy halloumi pairs perfectly with our Wild Albacore Tuna. The addition of brightness through tomatoes make this the ultimate light lunch.
1 tin of Scout Wild Albacore Tuna
300 gm of halloumi
Olive oil for cooking
2-3 tomatoes of your choice
2 tbsps of pomegranate syrup
1 cup of spinach leaves layered in the recipe
1 lemon’s worth of juice
A pinch of sea salt
2 tbsps of fresh flat leaf parsley
Medium sized frying pan
Slice your halloumi into ½ inch thick slabs.
Fry them in a little olive oil until they’re crispy and golden.
Drain them on a paper towel on your platter.
Thickly slice your tomatoes and lay them on top of your warm halloumi.
Layer in all of the spinach equally between the crispy rye bread.
Drizzle the pomegranate syrup, fresh lemon juice, and seal salt on to
Add a drizzle of olive oil to finish, along with some fresh flat leaf parsley.
Serve with some crusty bread.