September 2003
Mango Mania strikes the UK!
Celebrate National Mango Week September 8th –14th with this delicious
recipe from The Vegetarian Society.
National Mango Week takes place from September 8th- 14th. Join in the
celebrations with this gorgeous recipe from The Vegetaqrian Society:
Mango and Halloumi Salad with a minty dressing
Serves 4 as a starter or 2 as a main course
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 ½ lemon
salt and freshly ground black pepper
3 tablespoons groundnut oil
100g/4oz cherry tomatoes, halved
sprigs of mint, to garnish
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.
For more sensational recipes visit The Vegetarian Society Website at
www.vegsoc.org
Notes for editors
National Mango Week is an initiative of The Mango Association. For
more information please visit www.mad4mango.com
For photography to accompany The Vegetarian Society mango week recipe
please contact Kerry in the Press Office on 0161 925 2012, email kerry@vegsoc.org
Outside office hours The Vegetarian Society Press Office can be contacted
on 07973 108 165. Alternatively visit the website for lots more information
at www.vegsoc.org.
The recipe for Mango and Halloumi salad was created by The Cordon
Vert School. The school, based in Altrincham, Cheshire has an unrivalled
reputation for imaginative and innovative vegetarian cuisine, drawing
inspiration from both traditional tastes and global cuisine to create
a range of menus that leave no palate unsatisfied. Courses at all levels
run throughout the year and are taught by our team of highly qualified
and enthusiastic tutors. A relaxed, friendly approach ensures an atmosphere
in which talent and creativity are positively encouraged.
For more press information on the Cordon Vert Cookery School, please
call Kerry or visit www.vegsoc.org/cordonvert
The Vegetarian Society defines a vegetarian as a person who eats no
meat, poultry, game, fish, shellfish or crustacea. Vegetarians also avoid
the by-products of slaughter such as gelatine or animal rennet in cheese.
The Society only approves products containing eggs when they are free-range.
Press
Officer press@vegsoc.org
For the latest Vegetarian Society press releases visit www.vegsoc.org
The Vegetarian Society
Direct line - 0161 925 2012
Fax 0161 926 9182
Registered Charity: 259358
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