|Tuna & grilled Haloumi rainbow salad|
- 1 jar line caught tuna
- Sliced black olives
- Salad leaves of your choice
- Soft boiled eggs (1 per serving)
Slice the Haloumi and place on a baking tray and put under a moderate grill. You can brush the Haloumi with olive oil or a flavoured oil of your choice before grilling.When it starts to brown turn over and grill the other side. Keep an eye on it as it can burn very quickly.
Boil your eggs for 5 minutes then run under cold water to halt the cooking process, then leave to one side for a further 5 minutes.
Place your salad leaves on your plate and position the Haloumi around the leaves and then dress with the tuna, I like to leave it in chunky strips. Scatter the olives over the salad and then lightly drizzle with a salad dressing of your choice, for this I used a rapeseed vinaigrette. Lastly carefully peel your eggs (remember they are soft boiled and can split) and then place on top of the salad and gently cut it in half and let the yolk ooze down into the salad.