Name: Calypso mango and haloumi salad recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Ingredients: 2 Calypso® Mangoes; 18.20 gm olive oil; 500g haloumi, cut into 1cm-thick slices; 80g baby spinach; 62.50 ml mint leaves; 40.00 ml pine nuts, toasted; 1 small Calypso® Mango; 113.75 gm extra virgin olive oil; 40.00 ml red wine vinegar; 2 tsp horseradish cream; 1/4 tsp chilli flakes, optional; 6.80 gm maple syrup

Calypso mango and haloumi salad recipe

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Enjoy a vibrant summer salad with irresistible Calypso Mangoes.

Ingredients:

2 Calypso® Mangoes
500g haloumi, cut into 1cm-thick slices
80g baby spinach
62.50 ml mint leaves
40.00 ml pine nuts, toasted
1 small Calypso® Mango
113.75 gm extra virgin olive oil
40.00 ml red wine vinegar
2 tsp horseradish cream
1/4 tsp chilli flakes, optional
6.80 gm maple syrup

Instructions:

Peel and dice the mango for the dressing. In a bowl, combine all the remaining ingredients, season, and whisk together. Mix in the mango and let it sit for 15 minutes.
Preheat a large frying pan over medium-high heat. Coat both sides of the haloumi with oil and sear in batches for 2-3 minutes per side until golden brown. Transfer to a plate.
Start by elegantly peeling and slicing the juicy mangoes. Then, gracefully scatter the vibrant spinach leaves, fragrant mint, and crunchy pine nuts over a grand platter. Next, crown the ensemble with the luscious mango slices and savory haloumi. Finally, drizzle the flavorful dressing over the ingredients and gently mix. Present this exquisite dish to your guests and enjoy!

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