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Grilled Halloumi, Chicory, and Mango Salad

Richard Bewley
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Starter
Cuisine Mediterranean
Servings 3

Ingredients
  

Grilled Halloumi, Chicory, and Mango Salad

  • 1 x 225 g block Halloumi Cheese
  • bag baby spinach leaves
  • bag rocket
  • 1 chicory trimmed and cut into thin vertical batons
  • 1/2 red onion cut into thin wedges
  • 25 g toasted pine nuts
  • 1 /4 ripe mango peeled, stoned and but into small cubes
  • 3 slices Parma ham optional trimmed, rolled tight, and each cut into 4 mini rolls

Mango Salsa

  • 1 x red chilli deseeded and sliced.
  • Remaining 3/4 of ripe mango coarsely chopped
  • juice of 1 large lime freshly squeezed
  • 1 tsp caster sugar

Instructions
 

Grilled Halloumi, Chicory, and Mango Salad

  • Preheat grill to a medium-high setting.
  • Unwrap the Halloumi cheese and carefully slice into 12 slices. Place on a baking tray lined with thick kitchen foil. Grill for about 3-4 minutes, until the top of Halloumi turns a golden brown, then turn over using a pair of tongs and repeat. Remove, and wrap in a clean sheet of foil to keep warm.
  • Next, time to assemble the salad itself. On a medium-sized plate, layer a small handful of spinach leaves followed by rocket leaves. Next, add the red onion wedges, sprinkle with pine nuts, and scatter the small mango cubes.
  • Then, scatter the chicory batons on top. Delicately place the Parma ham swirls (if using) on top.
  • Carefully slice the Halloumi into sharp wedges, and evenly place around the base of the salad with the sharp tip pointing upwards.
  • Finally, drizzle the salsa over salad and add 1/2 tbsp in the corner of the plate to dip Halloumi cheese into.

Mango Salsa

  • Place the red chilli in the mini-bowl of a food processor, and blitz. Then add the mango, lime lime juice and sugar for 30-45 seconds oruntil the texture is thick and smooth.
  • Pour into a bowl, cover, and refrigerate for 1-2 hours.