Tuna Salad with Fried Halloumi

Slice halloumi (120 g) and fry it in ghee (15 g) for 1-2 minutes per side, until golden. Transfer the cheese to a plate so it cools slightly and does not wilt the salad.

Rinse lettuce leaves (120 g), dry them, and tear them into a bowl. Drain canned tuna (160 g), cut avocado (150 g) into wedges, and keep sun-dried tomatoes (50 g) and olives (50 g) in large pieces.

Combine the lettuce, tuna, avocado, tomatoes, olives, and fried halloumi. Dress with olive oil (20 g), add Herbes de Provence (2 g) and table salt (to taste), then toss gently.