Mango and halloumi salad is one of my favourites as it tastes so fresh and summery, but in fact, it can be eaten all the year round. A pack of halloumi lasts a long time in the fridge and so it can easily be brought out and combined with anything else going to make a delicious meal with a bit of quick chopping and slicing.
As ever, in these patientcook recipes, it’s fine to substitute ingredients. Spinach, lettuce or rocket for the salad leaves, feta for the halloumi, lemon for the lime, other soft herbs such as basil instead of coriander and mint. The way I cook is intuitive and I think it’s best to adapt everything to what you can buy and to your own preferences.
30-35g mixed salad leaves or watercress
A small avocado or half a large one, cut into crescents
A small mango or half a large one, sliced into crescent shapes
225g halloumi (for 3 of us) Use less or more depending on how many there are of you.
Tsp lime juice ( from half a lime or half a lemon lemon will be fine if you haven’t got a lime.
Tbsp olive oil
Tbsp chopped coriander
Tbsp chopped mint
Tip the salad leaves on to a platter and arrange the mango and avocado on top.
Combine the olive oil and lime juice to make a seasoning and season with salt and black pepper. Go easy on the salt as the halloumi itself is salty.
Cut the halloumi into pieces 5mm wide and don’t worry if it falls into two pieces as you cut it as this happens naturally.
Heat a frying pan on a medium high heat. Arrange the halloumi around the pan like a clock face. Cook for a minute each side until golden brown. By the time you’ve finished turning the last piece, the first bit will be cooked. Arrange the cooked cheese on top of the salad leaves, drizzle over the dressing and garnish with the chopped herbs. Serve straightaway so the cheese is still warm.