Tasty Turkish Style Tuna & Halloumi Salad With Herby Salsa
Two tins of Tuna, drained
1/2 Pepper thinly sliced
One Carrot, thinly peeled into ribbons
1/2 Cucumber thinly sliced
1/2 Red Onion finely diced
Three Tomatoes, deseeded, finely chopped
500g sliced Halloumi
Handful of chopped Coriander
Handful of chopped Mint (reserve a pinch to garnish the dish)
Six tbsp Olive Oil
Two tbsp Pomegranate Molasses
Pinch of Turkish Pepper flakes
Sea Salt & ground Black Pepper
One punnet of Sweet Chili Baby Beetroot
A bag of Salad
- To make the salsa, mix the tomatoes, onion, herbs, pepper flakes, molasses and four tbsp of olive oil, mix together and season to taste with salt and pepper.
- Heat the remaining two tbsp of olive oil in a frying pan over a medium heat, fry the halloumi for a few minutes each side until golden and then set aside.
- On a large serving dish empty the bag of salad and scatter over the carrot, peppers and cucumber.
- Top the salad with the halloumi and the tuna and then drizzle on the salsa. Add the Sweet Chili baby beetroot around the edge.
Mark says: “This recipe serves four and whoever the lucky people are to share it with you, they will thank you, trust me! This recipe is perfect for this time of year and is great on its own or to go alongside a BBQ, this is what al fresco dining was invented for!”
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