Serves: 2
2 mangos
1 block of Aphrodite halloumi
2 tsp olive oil
Handful of rocket or baby spinach
Handful of torn mint leaves
2 tbs pine nuts, toasted
1 tbs red wine vinegar
1 tsp horseradish cream
1/2 tsp chilli flakes
1 tsp maple syrup
Juice of 1/2 lime
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Cube the mango cheeks
Mix the olive oil, red wine vinegar, horseradish cream, chilli flakes and maple syrup in a bowl. Add to the mango and let marinate for around 15 minutes.
Butterfly the halloumi and cook on a medium-high heat on a non stick fry pan. Cook both sides until golden, then thickly slice.
Plate the rocket, then layer with mangos and halloumi on top.
Garnish with torn mint and pine nuts.
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