- 250g/9oz halloumi
- 90ml/6tbsp seasoned flour
- 200g/7oz mixed salad leaves
- 1 ripe mango, peeled, stoned and sliced
- 1 tbsp mint, finely chopped
- 150ml/5fl oz natural yoghurt
- ½ lemon, juice only
- salt and freshly ground black pepper
- 3 tbsp groundnut oil
- 125g/4oz cherry tomatoes, halved
- sprigs of mint, to garnish
- Cut the halloumi into eight slices and then cut each in half. Coat in the seasoned flour and put aside.
- Arrange the salad leaves on four serving plates and place slices of mango on top.
- To make the dressing, mix the chopped mint, yoghurt and 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 about 2 minutes on each side, until golden.
- Arrange four 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.