Halloumi Mango Salad Recipes

HALLOUMI MANGO SALAD

Steps:

• Place all of the marinade ingredients into a shallow dish, and place the slices of halloumi in the dish- mix to coat well, and cover. Allow to marinade in a cool place or in the fridge, for as long as you can muster. Ten minutes will suffice under time-stretched circumstances.
• Pop the chopped cucumber, mango and avo into a bowl.
• Remove the cheese slices from the marinade and barbecue, fry or grill your slices; remembering to baste them as they cook with the leftover marinade, and ensure there is a charred crust to the cheese. Each side of the cheese will take approximately 2 minutes to grill properly.
• Remove, and when the cheese is cool enough to handle, chop into cubes.
• Add these immediately to the rest of the chopped ingredients, squeeze a little lemon juice over the salad, give one final mix, and there you go.

HALLOUMI MANGO SALAD

Steps:

• 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 two or 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 the 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.

CORN SALAD WITH MANGO AND HALLOUMI

Steps:

• To make the vinaigrette, place the olive oil, vinegar, sugar, salt, cumin and smoked paprika in a large bowl and whisk until combined. Taste, and season with pepper and also more salt if needed.
• To prepare the salad, place the ears of corn on a sheet pan and drizzle with olive oil, massaging to coat.
• Heat a medium (10-inch) skillet over medium-high. When hot, add the corn and allow to cook for 2 to 3 minutes on each side, so they char. (The ears don't need to be completely blackened, just parts of them.) Set aside. When cool enough to handle, use a sharp knife to cut the corn from the ears and add to the bowl with the vinaigrette. When the pan has cooled, wipe it out.
• Pat the halloumi cheese with a kitchen towel to remove excess moisture. Heat the same pan you used for the corn over medium-high. When hot, drizzle with 1 tablespoon olive oil, then add the halloumi pieces and cook for 30 to 60 seconds on each side, turning frequently, until they are golden on all sides. Transfer to the bowl with the corn.
• To the bowl, add the mango, cucumbers, mint, cilantro and scallions and toss to combine. Taste and add salt and black pepper to your liking. When you are ready to serve, top with pita chips and toss gently.

HALLOUMI TIKKA KEBABS WITH MANGO SALSA

Steps:

• Cut halloumi into 1-inch cubes. Cut onion into 6 wedges, then peel off the outer 2 to 3 layers of each wedge and set aside. Reserve inner parts for another use.
• Stir yogurt, tikka paste, garlic, and ginger together in a mixing bowl. Season with marinade salt and pepper.
• Gently fold halloumi cubes and bell peppers into the marinade. Add outer layers of onion and stir to coat. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours.
• Alternately thread halloumi, bell peppers, and onions onto skewers.
• Lightly oil a griddle pan with vegetable oil and heat over medium heat. Add skewers and cook, turning a couple of times, until halloumi and vegetables are lightly charred in places, 12 to 15 minutes.
• Sprinkle with cilantro and serve with mango salsa.

HALOUMI, PROSCIUTTO AND MANGO SALAD

Steps:

• Wash and drain lettuce and scatter in serving bowl.
• Peel Mango and slice into thin strips.
• Combine Molasses and Olive Oil in small bowl and mix well.
• Slice Haloumi into thin slices and fry until golden on both sides. Set aside to cool slightly.
• Drape the Mango, Prosciutto and Haloumi over the lettuce leaves and drizzle with Molasses.
• Serve immediately.