HALLOUMI MANGO RADICCHIO SALAD with a simple lemon honey and evoo vinaigrette- you can do so many different iterations of the haloumi and mango combo. It doesn’t miss!!!! I also love with char grilled asparagus and lemon, or you can swap the radicchio for rocket; and if short on time and want a fast option just go with them grilled as a pair on a serving platter with some fresh thyme, big drizzle of honey and a squeeze of lime. 🍋🟩
For now let me introduce you to the salad that needs no intro 😜
MANGO HALLOUMI RADICCHIO SALAD
Serves 4-6 as a side
1/2 head radicchio, leaves separated
4 cheeks mango, sliced
400g halloumi, sliced 1cm thick pieces
1/3 cup toasted pecans
1/2 cup picked basil leaves
Vinaigrette:
3tbsp extra virgin olive oil
2 tbsp honey
1-2 tbsp lemon juice
Arrange radicchio leaves over a serving platter. Pan fry the halloumi on medium to high heat in a touch of extra virgin olive oil for 2 min each side or until golden. Arrange half the mango pieces around the platter, followed by half the halloumi and repeat. Shake up the ingredients for the vinaigrette in a jar, then drizzle generously around the salad. Finish with picked basil leaves on top, break the pecans into small pieces and sprinkle around the salad, and finish with a big grind of black pepper. Best served when haloumi has just come off the pan or grill.
