MANGO, HALOUMI & SEED SALAD

A beautiful salad for this time of year.
Mangoes are just coming into season and they provide a fresh, light and flavoursome addition to salads.

I LOVE the @redtractorfoods pumpkin and sunflower seed blend - you can find these at @colessupermarkets in the health food aisle.

Serves 4

Ingredients:

• 1 cup rocket, roughly chopped

• 1.5 cups white quinoa, rinsed

• 1 Lebanese cucumber, cut into half moons

• 1 cup snow peas, roughly chopped

• 1 cup cooked chicken, chopped

• 1 large mango, cut into cubes

• 1 avocado, diced into cubes

• 1/2 cup @redtractorfoods pumpkin & sunflower seed blend

• 1/4 cup mint leaves, chopped

• 180g halloumi, cut into cubes

• 1 tablespoon extra virgin olive oil

• 1 tablespoon honey

• Pinch sea salt

  Dressing:

• 1/4 cup extra virgin olive oil

• 1 lemon, juice squeezed

• 1 tablespoon honey

• 2 tablespoons mint, finely chopped

• Pinch sea salt

• Black pepper

Method:

1. Preheat oven to 180 degrees. Sprinkle out the @redtractorfoods pumpkin & sunflower seeds on a lined baking tray. Bake for 12- 14 minutes. Remove and cool.

2. For the dressing: Place all ingredients into a small bowl or jug and whisk together. Set aside.

3. Place the quinoa, 4 cups water and a pinch of sea salt in a sauce pan. Bring to a boil and then immediately turn down to a gentle simmer. Cook for 12-14 minutes and remove it from the heat (you don’t want it to get soggy). Drain and set aside to cool.

4. For the salad: In a large bowl, add the rocket, quinoa, cucumber, snow peas, chicken, mango, avocado, mint leaves and toasted pumpkin/sunflower seeds.

5. Marinate the halloumi pieces in olive oil, honey and sea salt. Place a medium frying pan onto medium heat and add the halloumi pieces. Pan-fry them for about 2 minutes on each side until golden. Remove and top the salad with the halloumi pieces. Drizzle over the salad dressing and give everything a good toss.