What could be better for our most colourful dressing than a vibrant mango and avocado salad? Make sure you get the ripest fruits you can find for this recipe to ensure maximum deliciousness! Remember, if you’d rather not fry the halloumi, you could always grill it instead for a slightly healthier alternative – but we just love it nice and crispy from the pan.
Ingredients (Serves 2)
1 mango, peeled, stoned and cubed
1 avocado, peeled, stoned and cubed
90g bag mixed salad leaves
Lashings of raspberry and sweet basil dressing
1. Slice your halloumi into wedges of roughly 1cm, don’t worry about neatness.
2. Heat 1 tbsp oil in a non-stick frying pan then fry the halloumi on a medium/high heat for about 1-2 minutes either side or until a beautiful golden brown colour.
3. Wash and dry your salad leaves, then assemble on a plate with the mango, avocado and halloumi (torn into smaller bites as pictured if you wish) and drizzle with plenty of raspberry and sweet basil dressing.