Mango & Halloumi Salad
This Mango and Halloumi Salad is a vibrant mix of sweet, salty, fresh, and zesty flavours, perfect for warm-weather meals. Tied together with a zesty salsa verde dressing, this makes for a refreshing, bold dish.
It pairs well with grilled chicken, salmon, or warm pita for a heartier meal. Perfect for summer gatherings, vegetarian meals, or light lunches, this salad is both impressive and easy to make. Swap in grilled peaches, feta, almonds or pumpkin seeds for a delicious twist!
Ingredients 13
4 Lebanese cucumbers, smashed and sliced
1 mango, sliced
1⁄2 cup pickled red onion
1 block halloumi, sliced and fried
fresh dill, chopped
parsley, fresh, chopped
1⁄4 cup toasted pine nuts
For The Dressing
1 cup fresh soft herbs, fresh, such as basil, mint, or coriander
1⁄2 lemon juice, juice
1 clove garlic, minced
1 tsp Dijon mustard
olive oil, as needed
salt and pepper, to taste
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Method 5
In a blender or food processor, combine the , , , and . Blend while slowly adding olive oil until smooth. Season with salt and pepper to taste. Set aside.
Prepare the by slicing into quarters lengthwise. Using the flat side of a knife, gently press down to smash them, then cut into bite-sized pieces.
Slice the into thick strips. Heat a non-stick pan over medium heat and cook the halloumi for 1-2 minutes per side, until golden brown. Remove from heat.
In a large bowl or platter, layer the smashed , , and . Add the fried , sprinkle with toasted , and top with fresh dill and parsley.
Drizzle the salsa verde dressing over the salad just before serving. Toss lightly to coat and enjoy immediately!
tulatrition's tips
This salad is also great the next day, as it has had extra time to marinate in that delicious dressing!
Helpful tips
What can I use as an alternative to pickled red onion in this salad?
How can I make the halloumi less salty for this salad?
Is there a recommended way to prepare the cucumbers for the salad?
How do I make sure the mango is ripe enough for the salad?
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Notes
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