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.
250g/9oz
Halloumi
6tablespoons 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
1.
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.
2. Make the dressing: mix
the chopped mint, yoghurt, lemon juice together in a bowl and season
to taste.
3. 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.
4. 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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