Ingredients

• 250g/9oz halloumi
• 90ml/6tbsp seasoned flour
• 200g/7oz mixed salad leaves
• 1 ripe mango
• peeled
• stoned and sliced
• 1 tbsp mint
• finely chopped
• 150ml/5fl oz natural yoghurt
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 3 tbsp groundnut oil
• 125g/4oz cherry tomatoes
• halved
• sprigs of mint
• to garnish

Directions

• Cut the halloumi into eight slices and then cut each in half. Coat in the seasoned flour and put aside.
• Arrange the salad leaves on four serving plates and place slices of mango on top.
• To make the dressing
• mix the chopped mint
• yoghurt and 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 four 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.