Steps to Prepare Award-winning Chilli Halloumi and Tuna Salad

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, chilli halloumi and tuna salad. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

We're so excited to have the beautiful Laura Whitmore on Wild Dish to help us cook up some simple dishes you can make whilst you're at a campsite or. This simple halloumi, kale and tahini salad is quick, delicious and perfect for lunch or a lighter evening meal. The salty halloumi works wonders with the softened kale and nutty tahini. Sprinkle the raisins, red onion and halloumi over the kale, toss together, and serve immediately.

Chilli Halloumi and Tuna Salad is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Chilli Halloumi and Tuna Salad is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook chilli halloumi and tuna salad using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chilli Halloumi and Tuna Salad:

1. Make ready 100-150 g baby spinach leaves
2. Get 110 g tuna can (sweet chilli flavour)
3. Prepare 55 g halloumi (chilli flavour)
4. Take 1 red capsicum
5. Prepare 1 ripe avocado
6. Prepare 2 sprigs spring onion
7. Get 1 tablespoon dried shallot
8. Take as needed Salt and black pepper ground

You'll boil it to remove some of its saltiness and then roll it out. Fresh and bright, this salad works wonderfully on its own or as a side dish with grilled meat or fish. Perfect for brightening up cold days. Using more olive oil, cook the halloumi on both sides until golden brown.

Instructions to make Chilli Halloumi and Tuna Salad:

1. Burn the red capsicum skin on the stove top, and leave it cool down. Peel off the skin, get rid of the seeds and slice it.
2. Slice the spring onions, dice the avocado. Put spinach in a mixing bowl and mix in spring onion(leave some for garnish), capsicum, avocado, tuna, 3/4 teaspoon of ground black pepper and tiny bit of table salt. Put mixed salad in a serving bowl.
3. Slice halloumi and pan fry both side to golden brown colour in non-stick pan. Line them on top of the salad and garnish with sliced spring onion and sprinkle dried shallot.
4. The sweet chilli tuna from the can already got oil inside, so I didn’t put any more olive oil. The halloumi is salty so I only put a little bit of salt when I mix the salad but you can adjust your taste and season as you like.

Perfect for brightening up cold days. Using more olive oil, cook the halloumi on both sides until golden brown. Remove and keep warm on a warm plate or in a moderate oven. Gently toss together the fennel and baby salad leaves with a little dressing. Divide between six starter plates or arrange on one large salad platter.

So that is going to wrap it up for this special food chilli halloumi and tuna salad recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!