Mango Halloumi Salad

This Mango and Halloumi Salad adds a deliciously filling vegetarian option to your dinner table, serving four as a main meal. Can’t do without meat? This salad also makes a great side!

Serves 4


2 Mangoes – pealed and sliced

250gm Halloumi – sliced

3 Cups Baby Spinach leaves

1 400mg Can Lentils


Mango Vinaigrette

1/4 cup mango puree (from about 1/2 mango)

2Tbs Olive Oil

2Tbs Apple Cider Vinegar or White Wine Vinegar

1Tbs Honey

Salt and Peper to taste

Recipe development, styling, and photography by Jessica Meyer.


For the Vinaigrette

Whisk together all ingredients and season with salt and pepper.


For the Salad

Fry the Halloumi over a medium high heat until crisp and golden brown.

While the Halloumi cooks, layer the baby spinach, lentils and mango in a serving dish.  Top the salad with cooked halloumi and drizzle with vinaigrette to serve.


To get the most out of your mangoes, use trimmings from around the pip to make the mango puree for your vinaigrette.