Best Haloumi Prosciutto And Mango Salad Recipes

Halloumi Mango Salad image

Provided by PetsRus

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

9 ounces halloumi cheese
6 tablespoons seasoned flour
7 ounces mixed salad greens
1 ripe mango, peeled,stoned and sliced
1 tablespoon mint, finely chopped
5 fluid ounces natural yoghurt
1/2 lemon, juice only
salt & freshly ground black pepper
3 tablespoons peanut oil
4 ounces cherry tomatoes, halved
mint leaf, to garnish

Steps:

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 two or 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 the 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.

Nutrition Facts : Calories 394.3, Fat 23.4, SaturatedFat 5.1, Cholesterol 9.8, Sodium 41.6, Carbohydrate 44.4, Fiber 4.6, Sugar 20.4, Protein 6.5

Haloumi, Prosciutto and Mango Salad image

Provided by The Normans

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

250 g halloumi cheese
mango, 1 large
prosciutto, 12 thin slices
2 tablespoons pomegranate molasses
2 tablespoons extra virgin olive oil
1 small soft leaf lettuce

Steps:

Wash and drain lettuce and scatter in serving bowl.
Peel Mango and slice into thin strips.
Combine Molasses and Olive Oil in small bowl and mix well.
Slice Haloumi into thin slices and fry until golden on both sides. Set aside to cool slightly.
Drape the Mango, Prosciutto and Haloumi over the lettuce leaves and drizzle with Molasses.
Serve immediately.

Corn Salad With Mango and Halloumi image

Provided by Hetty McKinnon

Time 25m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Black pepper
3 ears of corn, husks removed
2 (8-ounce) blocks halloumi cheese, drained and cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
1 large just-ripe mango, peeled and cut into 3/4-inch pieces
3 Persian or mini cucumbers (about 1/2 pound), unpeeled, cut into 1/2-inch pieces
1/4 cup chopped mint leaves
1/4 cup chopped cilantro
2 scallions, finely sliced
Kosher salt and black pepper
3 ounces pita chips, crumbled

Steps:

To make the vinaigrette, place the olive oil, vinegar, sugar, salt, cumin and smoked paprika in a large bowl and whisk until combined. Taste, and season with pepper and also more salt if needed.
To prepare the salad, place the ears of corn on a sheet pan and drizzle with olive oil, massaging to coat.
Heat a medium (10-inch) skillet over medium-high. When hot, add the corn and allow to cook for 2 to 3 minutes on each side, so they char. (The ears don't need to be completely blackened, just parts of them.) Set aside. When cool enough to handle, use a sharp knife to cut the corn from the ears and add to the bowl with the vinaigrette. When the pan has cooled, wipe it out.
Pat the halloumi cheese with a kitchen towel to remove excess moisture. Heat the same pan you used for the corn over medium-high. When hot, drizzle with 1 tablespoon olive oil, then add the halloumi pieces and cook for 30 to 60 seconds on each side, turning frequently, until they are golden on all sides. Transfer to the bowl with the corn.
To the bowl, add the mango, cucumbers, mint, cilantro and scallions and toss to combine. Taste and add salt and black pepper to your liking. When you are ready to serve, top with pita chips and toss gently.