Serves 4 as a starter or 2 as a main course

Halloumi and mango are a really delicious combination. Cook the Halloumi just before serving; if allowed to go cold, it quickly becomes rubbery in texture.

Ingredients
250g/9oz Halloumi
6 tablespoons seasoned flour
200g/7oz mixed salad leaves
1 ripe mango, peeled, stoned and sliced
8g/1/3 oz mint, finely chopped
150ml/5fl oz natural yoghurt
Juice of ½ lemon
salt and freshly ground black pepper
3 tablespoons groundnut oil
100g/4oz cherry tomatoes, halved
sprigs of mint, to garnish

• Cut the Halloumi into 8 slices and then cut each in half. Coat in the seasoned flour and put aside. Arrange the salad leaves on 4 serving plates and place slices of mango on top.
• Make the dressing: mix the chopped mint, yoghurt, lemon juice together in a bowl and season to taste.
• Heat the oil in a non-stick frying pan or griddle and quickly fry the Halloumi for about 2 minutes on each side, until golden.
• Arrange 4 pieces of Halloumi on each bed of leaves and drizzle with a little of the dressing. Garnish with cherry tomatoes and mint sprigs and serve immediately with extra dressing on the side.

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