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!
Ingredients
- 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)
Dressing
- 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
Method
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: https://www.taste.com.au/recipes/calypso-mango-haloumi-salad-recipe/vuyock1r?r=recipes/mangorecipes&c=208590a8-88fe-4e5c-ab4f-bb87f5ef8632/Mango%20recipes