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.