Tuna & Halloumi Salad
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Cooking tools:
- Griddle
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Spatula
- Plate
Ingredients
- 1 John West Fridge Pot Tuna in Sunflower oil
- 1/2 tsp olive oil
- 1 medium courgette, thinly sliced on the diagonal
- 2 handfuls baby spinach
- 2 large vine tomatoes, cut into wedges
- 1/2 tin or carton chickpeas in water (approx 115g drained weight)
- 1/2 225g pack Halloumi cheese, cut into about 8 slices
- 1 tsp sesame seeds
- 1 tsp aged balsamic vinegar
- 2 sprigs fresh flat leaf parsley, leaves picked
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