The ultimate meal for people on the run: fresh tuna and grilled halloumi may not sound ideal partners, but in fact, it’s a sensational combination. Don’t believe us? Try it.

Serves 4

2 x 200g tuna steaks, trimmed
1 tbsp olive oil
200g halloumi, thickly sliced
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tsp dijon mustard
Sea salt and pepper
200g rocket leaves
8 small potatoes, boiled and halved
2 tbsp small black olives, unstoned
10 cherry tomatoes, halved
4 hard-boiled eggs, quartered
4 Spanish anchovy fillets

Cook the beans in simmering salted water for 4 minutes and drain. Brush the tuna with olive oil and grill or pan-fry for 3 minutes on both sides, leaving the inside pink. Brush the halloumi with olive oil and grill or pan-fry for a minute or two on both sides, until browned.

Whisk the vinegar, olive oil, mustard, sea salt and pepper in a large bowl until thick. Toss the rocket leaves, potatoes, beans and olives in the dressing, and arrange on four large dinner plates. Break the tuna into chunks and tuck into the leaves with the tomatoes, eggs and anchovy fillets. Serve with crusty bread.

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