Halloumi
and mango are a really delicious combination. Cook the Halloumi just
before serving; if allowed to go cold, it quickly becomes rubbery in
texture.
Ingredients
250g/9oz
Halloumi
6 tablespoons seasoned flour
200g/7oz mixed salad leaves
1 ripe mango, peeled, stoned and sliced
8g/1/3 oz mint, finely chopped
150ml/5fl oz natural yoghurt
Juice of 1/2 lemon
salt and freshly ground black pepper
3 tablespoons groundnut oil
100g/4oz cherry tomatoes, halved
sprigs of mint, to garnish
Method
Cut the Halloumi
into 8 slices and then cut each in half.
Coat in the seasoned flour and put aside.
Arrange the salad leaves on 4 serving plates and place slices of mango on top.
Make the dressing: mix the chopped mint, yoghurt, lemon juice together in a
bowl and season to taste.
Heat the oil in a non-stick frying pan or griddle and quickly fry the Halloumi
for about 2 minutes on each side, until golden.
Arrange 4 pieces of Halloumi on each bed of leaves and drizzle with a little
of the dressing.
Garnish with cherry tomatoes and mint sprigs and serve immediately with extra
dressing on the side.
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