In this haloumi mango salad, the mango adds a lovely sweetness to an otherwise savoury dish, and the haloumi provides saltiness, which balances the flavours.
For this salad to be vegetarian, choose a haloumi made from vegetable rennet. Many cheeses are made with animal rennet and are therefore unsuitable for vegetarians, so always check the ingredients when purchasing.
Ingredients
Method
Place a non-stick frying pan filled with water over medium heat; bring to the boil. Add green beans. Simmer for 5 minutes or until tender; drain. Refresh under cold running water. Cut or pull beans apart to separate halves. Reserve frying pan and dry it well.
Layer lettuce, mango, avocado, tomato, cucumber and beans on a platter. Reserve any small mint leaves; coarsely chop large leaves. Scatter both over the salad.
Whisk oil and lime juice together in a small bowl; season to taste.
Heat extra oil in reserved pan over medium heat. Cook haloumi for 2 minutes each side or until golden; drain on paper towel.
Drizzle dressing over salad; toss gently to combine. Serve salad topped with haloumi, macadamias and chilli.
