This week I am sharing with you all a delicious recipe featuring our newly in season mangoes. As always, make the most of these beautiful fruits while they last. This week, I actually struggled to choose a recipe as I found so many delicious recipes both sweet and savoury to make the most of the mango season – but decided on a Mango and Halloumi Salad. Enjoy!  


  • 2 mangoes (Everest Farm Bananas or Burringbar Avocados) 
  • 1 tbsp olive oil (Byron Spice Palace) 
  • 500g halloumi, cut into 1cm-thick slices (Cheeses Loves You or Nimbin Valley Dairy) 
  • 80g baby spinach (Summit Organics) 
  • ¼ cup mint leaves (Summit Organics) 
  • 2 tbsp pine nuts, toasted (You could substitute these for pecan nuts from Byron Spice Palace) 


  • 1 small mango (Everest Farm Bananas or Burringbar Avocados) 
  • ½ cup extra virgin olive oil (Byron Spice Palace) 
  • 2 tbsp red wine vinegar 
  • 2 tsp horseradish cream 
  • ¼ tsp chilli flakes, optional (fresh chillis available at Jumping Red Ant) 
  • 1 tsp maple syrup 


Step 1: For the mango dressing, peel and dice the mango. Combine the remaining ingredients in a bowl, season and whisk to combine. Add the mango and set aside for 15 minutes. 

Step 2: Heat a large frying pan over medium-high heat. Brush both sides of the haloumi with oil and cook in batches, for 2-3 minutes each side until golden. Remove to a plate. 

Step 3: Peel and slice the mangoes. Scatter the spinach leaves, mint and pine nuts over a large platter. Top with mango and haloumi. Spoon over the dressing and toss gently. Serve. 

*Recipe and photo credit: