CALYPSO® MANGO & HALOUMI SALAD

• 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.