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Ingredients for Chilli Halloumi and Tuna Salad:
- Prepare 100-150 g of baby spinach leaves
- Get 110 g tuna can (sweet chilli flavour)
- Provide 55 g for halloumi (chilli flavour)
- Get 1 - red capsicum
- Give 1 for ripe avocado
- Take 2 sprigs for spring onion
- Give 1 tablespoon of dried shallot
- Provide as needed for Salt and black pepper ground
Chilli Halloumi and Tuna Salad making process:
- 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.
- 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.
- 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.
- 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.
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