Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
Mango, haloumi and macadamia rocket salad

Mango, haloumi and macadamia rocket salad

6
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
2
Difficulty
Easy
Mangoes are in season through summer, so make the most of them with our simple rocket salad, macadamia nuts and grilled haloumi.

Ingredients

Rocket

2 cup(s), (60g)

Mango

1 small, peeled, thinly sliced

Raw macadamias

20 g, chopped

Green shallot(s)

1 individual, peeled, thinly sliced

Reduced-fat Italian dressing

1½ tbs

Cajun seasoning

¼ tsp, (pinch)

Haloumi cheese

60 g, cut into 1cm thick slices

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place rocket, sliced mango, macadamias and shallots in a large bowl. Combine dressing and cajun seasoning in a separate bowl and season to taste with salt and pepper.
  2. Pour dressing over salad and toss well to coat. Spray a non-stick frying pan with oil and place over medium-high heat. Cook haloumi for 1-2 minutes each side, or until golden brown. Transfer to a plate, then slice each piece into three.

Notes

SERVING SUGGESTION: Sliced poached skinless chicken breast (non-vegetarian). TIP: Leftover haloumi is best stored in an airtight container in the fridge and used within 7 days.

You might like

You might like