Haloumi & mango salad | Women's Weekly Food
In this haloumi mango salad, the mango adds a lovely sweetness to an otherwise savoury dish, and the haloumi provides saltiness for balance.
Ingredients
- 150g (4½oz) green beans, trimmed
- 2 baby cos (romaine) lettuce (600g), cut into wedges
- 2 small mangoes (600g), sliced
- 1 medium avocado (250g), cut into wedges
- 250g (8oz) grape (perino) tomatoes, halved
- 2 Lebanese cucumbers (260g), peeled into ribbons
- ⅓ cup mint leaves
- 2 tablespoons extra virgin olive oil
- 1½ tablespoons lime juice
- 1 teaspoon extra virgin olive oil, extra
- 180g (5½oz) haloumi, cut into 1cm (½in) thick slices
- ⅓ cup (45g) roasted macadamia halves
- 1 fresh long green chilli, sliced thinly
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