Mango Halloumi Salad

Cut the halloumi into approx. ½ in thick cubes. Heat the canola oil over high heat in a non-stick frying pan and fry the halloumi until golden brown.

• 3.5 oz Halloumi cheese
• 1 tsp Canola oil

Peel and dice the mango and add a quarter of it into a high sided container.

• ½ Mango (~ 5.9 oz)

Add the lime juice and garlic and blend with an immersion blender until creamy. Season with salt and pepper.

• ½ Lime, organic (~ 0.7 oz)
• ½ Garlic clove (~ 0.1 oz)
• Salt
• Black pepper
• 1 tsp Canola oil

Cut the lettuce into bite-size pieces, the onion into strips, halve the tomatoes and add everything to a bowl.

• 1 Romaine lettuce (~ 4.2 oz)
• ½ Onion, red (~ 1.5 oz)
• 3.5 oz Cherry tomatoes

Finely chop the chili and add to the bowl with the remaining mango cubes, halloumi, and dressing. Mix thoroughly and serve.

• ½ Chili pepper (~ 0.1 oz)

Enjoy your meal!