Halloumi and Mango with a Minty Dressing

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the mango, cut the flesh away from the stone and slice it into thin strips. Halve the cherry tomatoes and set them aside with the mango.

2. Strip the leaves from the 1 tbsp mint and chop them finely. Mix the chopped mint with the natural yoghurt, the juice of the ½ lemon, and salt and black pepper to taste. Chill until serving.

3. Cut the halloumi into slices about 1 cm/½ inch thick. Toss the slices in the seasoned flour and shake off the excess.

4. Heat the groundnut oil in a frying pan over medium-high heat until shimmering.

5. Fry the halloumi slices for 1 to 2 minutes on each side until golden and crisp. Drain on kitchen paper.

6. Divide the mixed salad leaves between plates. Scatter the mango and cherry tomatoes over the leaves.

7. Arrange the warm halloumi on top, spoon over the minty yoghurt dressing, and garnish with the sprigs of mint. Season with a little more black pepper if liked and serve straight away.