This recipe is truly Australian Summer on a plate.
It pulls from all of my favourite influences and combines many of my favourite foods. And when I posted it to Instagram, you guys went wild (which was awesome by the way!)
You've got to love a fresh recipe that takes no time at all to prepare and celebrates all of this nutritious food. I can picture this dish sitting just as proudly on your midweek, have-no-time-really-hungry dinner table, as on your table with friends sitting between other yummy dishes and made to share.
Mango Salsa & Haloumi
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 2
Ingredients
- 2 small mangoes
- 2 small avocados
- 3 teaspoons red onion
- ⅓ cup shallots, mainly green part
- ¼ cup fresh coriander leaves
- ½ long red chilli, or as preferred
- Juice, ½ lime
- Salt and pepper, to taste
- 150g haloumi
- Butter, to cook
Instructions
- Dice mango flesh into small cubes
- Dice avocado flesh into small cubes
- Finely dice onion
- Finely slice shallots
- Finely chop coriander leaves
- Deseed chilli and finely dice
- Combine all salsa ingredients in a bowl
- Squeeze over fresh lime and season to taste
- Mix well together and divide between plates
- Cut haloumi block lengthways
- Season well with pepper
- Heat a pan over medium-high heat
- Once hot, coat pan well with butter
- Cook haloumi for a few minutes each side, moving pan the whole time
- Once cooked, remove from heat and slice into small pieces
- Top salsa and serve
