Mango, Halloumi & Seed Salad
Mango, Halloumi & Seed Salad
A beautiful salad for summer. Mangoes are in season and they provide a fresh, light and flavoursome addition to salads.
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Ingredients
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 1/2 cups quinoa white, rinsed
- 4 cups water
- sea salt
- 1 cup rocket leaves roughly chopped
- 1 lebanese cucumber cut into half moons
- 1 cup snow peas roughly chopped
- 1 cup cooked chicken chopped
- 1 mango large, cut into cubes
- 1 avocado diced into cubes
- 1/4 cup mint leaves chopped
- 180 g halloumi cheese cut into cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
Dressing
- 1/4 cup extra virgin olive oil
- 1 lemon juice squeezed
- 1 tablespoon honey
- 2 tablespoons mint leaves finely chopped
- sea salt & cracked black pepper
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper. Sprinkle the pumpkin and sunflower seeds onto the tray and bake for 12–14 minutes. Remove and cool.
- For the dressing: Place all the ingredients in a small bowl or jug and whisk together. Season well and set aside.
- Place the quinoa, water and a pinch of salt in a saucepan. Bring to the boil, then immediately turn down to a gentle simmer. Cook for 12–14 minutes, then remove from the heat (you don’t want it to get soggy). Drain and set aside to cool.
- For the salad: In a large bowl, place the quinoa, rocket, cucumber, snow peas, chicken, mango, avocado, mint and toasted seeds.
- Marinate the halloumi pieces in the olive oil, honey and a pinch of salt. Place a medium frying pan over medium heat and add the halloumi. Pan fry for about 2 minutes on each side until golden. Remove and place on top of the salad. Drizzle over the dressing and give everything a good toss.
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