Ingredients
Method
- Cook pearl couscous following packet directions. Drain and cool.
- Combine red wine vinegar and reserved tuna oil to make a dressing and set aside.
- Combine ingredients, except haloumi in a large serving bowl. Drizzle with dressing.
- Heat a large non-stick frypan, spray with oil and cook haloumi for 1 minute on each side or until golden. Add to salad. Serve immediately.
Top Tips
Chopped fresh parsley can be used as an alternative to mint in this salad.
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