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Halloumi Mango Salad

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Cooking time

Prep: 5 minutes Cook: 10 minutes Allow the cheese to marinade for at least 10 minutes.


Serves 2

The unexpected combination of creamy avocado, salty halloumi, sweet mango and fresh cucumber is an absolute delight.

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For the halloumi marinade:

  • 1 clove garlic, microplaned
  • Small handful parsley, chopped
  • 2 tbsp olive oil
  • Juice and zest of 1/2 a lemon
  • I block helium cheese, sliced into 6 slices

For the rest of the salad:

  • 1 avocado, peeled and cubed
  • 1 mango, peeled and cubed
  • 1/2 a large cucumber, diced
  • Good squeeze of fresh lemon juice


  1. Place all of the marinade ingredients into a shallow dish, and place the slices of halloumi in the dish- mix to coat well, and cover. Allow to marinade in a cool place or in the fridge, for as long as you can muster. Ten minutes will suffice under time-stretched circumstances.

  2. Pop the chopped cucumber, mango and avo into a bowl.

  3. Remove the cheese slices from the marinade and barbecue, fry or grill your slices; remembering to baste them as they cook with the leftover marinade, and ensure there is a charred crust to the cheese. Each side of the cheese will take approximately 2 minutes to grill properly.

  4. Remove, and when the cheese is cool enough to handle, chop into cubes.

  5. Add these immediately to the rest of the chopped ingredients, squeeze a little lemon juice over the salad, give one final mix, and there you go.

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