Mango & Halloumi Salad

  1. For the mango dressing, peel and dice the mango. Combine extra virgin olive oil, the red wine vinegar, Dijon mustard, chilli flakes and maple syrup in a bowl, season and whisk to combine. Add the mango and set aside for 15 minutes.
  2. Heat a large frying pan over medium-high heat. Brush both sides of the haloumi with oil and cook in batches, for 2-3 minutes each side until golden. Remove to a plate.
  3. Peel and slice the mango. Scatter the spinach leaves, mint and pine nuts over a large platter. Top with mango and haloumi. Spoon over the dressing and toss gently. Serve.

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