Jess Beck’s haloumi and tuna salad

Jess Beck is a young Aboriginal singer based in Sydney with a very bright future. Beck has just released her first EP Hometown Dress on the Gadigal Music Label and shared with us one of her favourite quick and healthy recipes.

Serves 4


  •  4 vine-ripened tomatoes, cut into wedges
  •  3 Lebanese cucumbers, quartered lengthways, cut into 1cm-thick slices
  •  1 yellow capsicum, thinly sliced
  •  100g kalamata olives
  •  1/4 cup olive oil
  •  1/2 small lemon, juiced
  •  240g packet haloumi cheese, drained, cut into 8 slices
  •  1 bunch rocket, trimmed
  •  425g can tuna in oil, drained, flaked


1. Combine tomatoes, cucumbers, capsicum and olives in a large bowl. Add 1 tablespoon oil and 1 tablespoon lemon juice. Season with salt and pepper. Toss to combine.

2. Pat haloumi dry with paper towel. Heat a non-stick frying pan over medium-high heat. Add 1 tablespoon oil. Heat until hot. Add haloumi. Cook for 1 minute each side or until golden.

3. Arrange rocket, salad and tuna on a platter. Top with haloumi. Drizzle with remaining oil. Season with pepper. Serve.

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