The unexpected flavour combination of grilled halloumi, salty kalamata olives & sweet mango is an absolute culinary delight!
Charred Mango & Halloumi Salad
Charred Mango & Halloumi Salad
with flaked almonds, sweet dressing & crispy lentils
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Tomatoes
- Flaked Almonds
- Green Leaves
- Halloumi
- Lentils
- Mango
- NOMU One For All Rub
- Pitted Kalamata Olives
- Salad Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISPY LENTILS
Preheat the oven to 180°C. Place the drained lentils on a roasting tray. Coat in oil, the rub, and seasoning. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy.
TOASTY ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GLORIOUS MANGOES
Return the pan to a medium heat with another drizzle of oil. Char the mango for 2-3 minutes per side. Remove from the pan.
GOLDEN HALLOUMI
Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the halloumi slices for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and drain on some paper towel.
NUTRITIOUS TOSS UP
In a bowl, toss the rinsed leaves, halved tomatoes, halved olives, ½ the toasted chopped almonds and the crispy lentils. Toss through the salad dressing and season to taste.
HEARTY SALAD
Plate up the hearty salad. Top with the charred halloumi and mango. Sprinkle over the remaining chopped almonds. Yum!
Lentils - 60g
NOMU One For All Rub - 10ml
Flaked Almonds - 15g
Mango - 100g
Halloumi - 80g
Green Leaves - 40g
Baby Tomatoes - 100g
Pitted Kalamata Olives - 25g
Salad Dressing - 40ml
CRISPY LENTILS
Preheat the oven to 180°C. Place the drained lentils on a roasting tray. Coat in oil, the rub, and seasoning. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy.
TOASTY ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GLORIOUS MANGOES
Return the pan to a medium heat with another drizzle of oil. Char the mango for 2-3 minutes per side. Remove from the pan.
GOLDEN HALLOUMI
Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the halloumi slices for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and drain on some paper towel.
NUTRITIOUS TOSS UP
In a bowl, toss the rinsed leaves, halved tomatoes, halved olives, ½ the toasted chopped almonds and the crispy lentils. Toss through the salad dressing and season to taste.
HEARTY SALAD
Plate up the hearty salad. Top with the charred halloumi and mango. Sprinkle over the remaining chopped almonds. Yum!
Lentils - 120g
NOMU One For All Rub - 20ml
Flaked Almonds - 30g
Mango - 200g
Halloumi - 160g
Green Leaves - 80g
Baby Tomatoes - 200g
Pitted Kalamata Olives - 50g
Salad Dressing - 80ml
CRISPY LENTILS
Preheat the oven to 180°C. Place the drained lentils on a roasting tray. Coat in oil, the rub, and seasoning. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy.
TOASTY ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GLORIOUS MANGOES
Return the pan to a medium heat with another drizzle of oil. Char the mango for 2-3 minutes per side. Remove from the pan.
GOLDEN HALLOUMI
Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the halloumi slices for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and drain on some paper towel.
NUTRITIOUS TOSS UP
In a bowl, toss the rinsed leaves, halved tomatoes, halved olives, ½ the toasted chopped almonds and the crispy lentils. Toss through the salad dressing and season to taste.
HEARTY SALAD
Plate up the hearty salad. Top with the charred halloumi and mango. Sprinkle over the remaining chopped almonds. Yum!
Lentils - 180g
NOMU One For All Rub - 30ml
Flaked Almonds - 45g
Mango - 300g
Halloumi - 240g
Green Leaves - 120g
Baby Tomatoes - 300g
Pitted Kalamata Olives - 75g
Salad Dressing - 120ml
CRISPY LENTILS
Preheat the oven to 180°C. Place the drained lentils on a roasting tray. Coat in oil, the rub, and seasoning. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy.
TOASTY ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GLORIOUS MANGOES
Return the pan to a medium heat with another drizzle of oil. Char the mango for 2-3 minutes per side. Remove from the pan.
GOLDEN HALLOUMI
Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the halloumi slices for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and drain on some paper towel.
NUTRITIOUS TOSS UP
In a bowl, toss the rinsed leaves, halved tomatoes, halved olives, ½ the toasted chopped almonds and the crispy lentils. Toss through the salad dressing and season to taste.
HEARTY SALAD
Plate up the hearty salad. Top with the charred halloumi and mango. Sprinkle over the remaining chopped almonds. Yum!
Lentils - 240g
NOMU One For All Rub - 40ml
Flaked Almonds - 60g
Mango - 400g
Halloumi - 320g
Green Leaves - 160g
Baby Tomatoes - 400g
Pitted Kalamata Olives - 100g
Salad Dressing - 160ml
Woolies Products in this dish
