Recipe

CALYPSO® MANGO & HALOUMI SALAD

4-6
Serves
10 + 15 marinating MINS
Prep Time
15 MINS
Cook Time
12
Ingredients
Ingredients
Method
  • 2 Calypso® Mangoes
  • 1 tbs olive oil
  • 500g haloumi, cut into 1cm-thick slices
  • 80g baby spinach
  • 1/4 cup mint leaves
  • 2 tbs pine nuts, toasted

Mango Dressing

  • 1 small Calypso® Mango,
  • 1/2 cup extra virgin olive oil,
  • 2 tbs red wine vinegar,
  • 2 tsp horseradish cream,
  • 1/4 tsp chilli flakes, optional
  • 1 tsp maple syrup,
  1. For the mango dressing, peel and dice the mango. Combine the remaining ingredients in a bowl, season and whisk to combine. Add the mango and set aside for 15 minutes.
  2. Heat a large frying pan over medium-high heat. Brush both sides of the haloumi with oil and cook in batches, for 2-3 minutes each side until golden. Remove to a plate.
  3. Peel and slice the mangoes. Scatter the spinach leaves, mint and pine nuts over a large platter. Top with mango and haloumi. Spoon over the dressing and toss gently. Serve.