Haloumi mango asparagus salad

Jacqueline Alwill

Brown Paper Nutrition

Such a favourite in our house and even better with a kombucha on the side! I’ve included some kombucha in the dressing too for this salad just to get you thinking beyond the norm about how you can get some fermented goodness in your diet. Enjoy!

Photography : @sallyoneilstylist


Gluten free : Vegetarian

Serves 4 as a side

2 mangoes

2 bunches asparagus, ends trimmed

250g haloumi, sliced approx 5mm thick

extra virgin olive oil

2 cups baby rocket leaves


2 teaspoons dijon mustard

2 tablespoons olive oil

1/4 cup Remedy Peach Kombucha

1 teaspoon honey

Sea salt and black pepper

Heat a frypan on medium heat, add a drizzle of extra virgin olive oil. Cook asparagus on the pan for 3-4 minutes, turning half way. Once cooked, transfer to a plate, add another small amount of extra virgin olive oil, spread around the pan then add haloumi slices and cook 1-2 minutes each side or until golden. Whilst they are cooking whisk together ingredients for the dressing and pop the rocket leaves on a large serving platter. Once asparagus and haloumi are cooked arrange over the rocket, with the mango, drizzle with dressing, season with sea salt and black pepper and serve.