250g halloumi cheese
90ml seasoned flour
200g mixed salad leaves
1 ripe mango, peeled and stoned
1tbsp fresh mint, chopped
150ml natural yogurt
½ lemon, juice only
salt and pepper
oil
Cut the halloumi into slices, coat in the seasoned flour and set aside.
Arrange the salad leaves on the plates and place the slices of mango on top.
To make the dip, mix the yogurt, mint and lemon juice together in a bowl and season to taste.
Heat the oil in a pan and fry the halloumi for about two minutes each side until golden.
Arrange the halloumi on top of the salad and put a dollop of the dip on the side.
