Mushroom, Mango & Halloumi Salad
Mushroom, Mango & Halloumi Salad combines golden pan-fried mushrooms and crispy halloumi with sweet mango, fresh herbs, and cucumber ribbons, all tossed in a tangy honey-Dijon vinaigrette. It’s a refreshing, summery dish that balances savoury, sweet, and spicy flavours beautifully.
Ingredients
Vinaigrette
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 1 tbsp Dijon mustard
- salt and pepper to taste
Salad
- 250 g white button mushrooms sliced
- 1 clove garlic lightly crushed
- 1 fresh red chilli thinly sliced (something mild like a serrano)
- 1 tsp mixed dried herbs
- 250g 1 packaged block of halloumi cheese (most brands range between 250-300g)
- 1 small Mediterranean cucumber sliced into ribbons using a peeler
- 1 large ripe mango peeled and sliced
- 80 g baby spinach
- 2 spring onions sliced
- 1 handful fresh mint leaves
- 1 handful fresh coriander leaves
- olive oil for cooking
- salt and pepper to taste
Instructions
For the vinaigrette
- Place all the ingredients together in a little jar with a lid.
- Season well with salt and pepper.
- Shake thoroughly until emulsified and keep in the fridge until serving.
For the salad
- Prep all raw ingredients ahead of time so you can serve the mushrooms and halloumi straight out of the pan.
- Heat a large frying pan on medium-high heat.
- Add a drizzle of olive oil and pan fry the mushrooms, with the smashed garlic clove until golden.
- Add the chilli and sauté for a minute until fragrant.
- Season well with salt, pepper and dried herbs.
- Remove from the pan and set aside, discarding the crushed garlic clove.
- Wipe out the pan with paper towel.
- Place the pan on medium heat.
- Add slices of halloumi in a single layer making sure they have full contact with the pan.
- Pan fry on both sides until golden brown and crisp.
- Assemble the salad layering the fresh ingredients and cooked mushrooms and halloumi.
- Shake the dressing again before drizzling over the salad.Serve and enjoy!