Halloumi Mango Salad

1. Cut the halloumi into eight slices and then cut each in half.

2. Coat in the seasoned flour and put aside.

3. Arrange the salad leaves on two or four serving plates and place slices of mango on top.

4. To make the dressing, mix the chopped mint, yoghurt and lemon juice together in a bowl and season to taste.

5. Heat the oil in a non-stick frying pan or griddle and quickly fry the halloumi for about 2 minutes on each side, until golden.

6. Arrange the pieces of halloumi on each bed of leaves and drizzle with a little of the dressing.

7. Garnish with cherry tomatoes and mint sprigs and serve immediately with extra dressing on the side.

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Nutrient	Quantity
Total fats	134.8798 g
Protein	67.622 g
Carbohydrates	49.9669 g
Energy	1669.8927 kCal
Fatty acids, total saturated 18:3 undifferentiated	5.9949 g
Water	435.6956 g
Aspartic acid	1.489 g
Calcium, Ca	462.711 mg
Lutein + zeaxanthin	115.587 g
Fiber, total dietary	6.283 g
Fatty acids, total saturated 22:0	1.134 g
Carotene, beta	1084.4836 g
Niacin	5.5906 mg
Vitamin A, RAE	198.9097 g
Arginine	0.8956 g
Riboflavin	0.9167 mg
Tocopherol, beta	0.2028 mg
Fatty acids, total saturated 20:1	0.6853 g
Glutamic acid	2.2658 g
Sodium, Na	1901.3909 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3878 g
Total lipid (fat)	134.8798 g
Manganese, Mn	0.8782 mg
Fructose	7.722 g
Proline	0.6858 g
Fatty acids, total saturated 16:0	13.3302 g
Fatty acids, total saturated 8:0	0.0119 g
Sucrose	11.5005 g
Choline, total	245.0544 mg
Sugars, total	38.1706 g
Serine	0.6897 g
Fatty acids, total saturated 10:0	0.0238 g
Fatty acids, total saturated 18:0	4.3534 g
Fatty acids, total saturated 20:4 undifferentiated	0.1326 g
Vitamin B-6	0.6767 mg
Selenium, Se	49.3539 g
Ash	9.8908 g
Fatty acids, total saturated 18:1 undifferentiated	38.2209 g
Pantothenic acid	0.8395 mg
Phenylalanine	0.6164 g
Copper, Cu	1.766 mg
Thiamin	0.5785 mg
Retinol	96.3446 g
Methionine	0.1612 g
Iron, Fe	7.218 mg
Carbohydrate, by difference	49.9669 g
Phosphorus, P	701.5197 mg
Folate, total	231.0058 g
Tocopherol, gamma	6.4601 mg
Fatty acids, total saturated 4:0	0.0318 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0586 g
Lycopene	4.95 g
Alanine	0.6526 g
Cholesterol	206.8786 mg
Valine	0.6165 g
Fatty acids, total saturated 18:2 undifferentiated	56.8419 g
Glycine	0.5634 g
Carotene, alpha	16.8566 g
Glucose (dextrose)	3.3165 g
Fatty acids, total saturated 14:0	0.2616 g
Zinc, Zn	4.4851 mg
Isoleucine	0.5782 g
Tocopherol, delta	0.5549 mg
Fatty acids, total saturated 12:0	0.0274 g
Fatty acids, total polyunsaturated	63.1422 g
Leucine	0.9739 g
Tocotrienol, alpha	0.0495 mg
Vitamin A, IU	2390.6668 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0306 g
Folate, DFE	231.0058 g
Tryptophan	0.1808 g
Vitamin C, total ascorbic acid	62.3854 mg
Phytosterols	84.405 mg
Fatty acids, total saturated 20:0	0.567 g
Tocotrienol, beta	0.0165 mg
Fatty acids, total saturated 6:0	0.0179 g
Tyrosine	0.4395 g
Vitamin B-12	3.066 g
Vitamin K (phylloquinone)	221.2062 g
Fatty acids, total saturated	20.1269 g
Histidine	0.3256 g
Fatty acids, total monounsaturated	39.2906 g
Threonine	0.5269 g
Folate, food	231.0058 g
Fatty acids, total polyunsaturated 24:0	0.3645 g
Cryptoxanthin, beta	18.9262 g
Vitamin E (alpha-tocopherol)	18.8546 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0842 g
Magnesium, Mg	219.007 mg
Lysine	0.8339 g
Potassium, K	1792.6324 mg
Cystine	0.1756 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.6404	0.2058	0.0066
Mango	1	99	24.717	0.627
flour	6 tablespoons	135.408	9.959	6.4428
mint	1 tablespoon	2.508	0.4794	0.0416
cherry tomato	4 ounces	226.95	0	1.275
salt black pepper	0	226.95	0	1.275
salad green	7 ounces	847.3663	14.6057	85.9868
mint leaf	0	226.95	0	1.275
peanut oil	3 tablespoons	358.02	0	40.5
natural yoghurt	5 fluid	226.95	0	1.275
halloumi cheese	9 ounces	226.95	0	1.275