Halloumi & Mango with a Minty Dressing

Free from:







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.

Serves 4 as a starter or 2 as a main course


  • 250g/9oz Halloumi
  • 6 tablespoons seasoned flour
  • 200g/7oz mixed salad leaves
  • 1 ripe mango, peeled, stones and sliced
  • 8g/1/3oz mint, finely chopped
  • 150ml/5fl oz natural yogurt
  • Juice of ½ 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, yogurt, 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 around 2 minutes on each side until golden.
  3. 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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