This salad hits all the notes. Umami, salty, sweet, acidic, and texture. It is one of my favourite salads I've ever made. It's the perfect light dinner and can be bulked up with some grilled chicken or made vegan by removing the halloumi although it is the star of the dish!
1 package of halloumi, cut into 1/2 inch thick pieces, I prefer a sheep&goats milk blend
1 large head of kale, washed, stemmed removed and chopped
1 head of swiss chard, cleaned, stems removed and chopped
1 ripe mango, peeled and diced
1/2 cup cashews, toasted and chopped
1/4 cup olive oil
3 tbsp rice vinegar
1 lime, juiced
1 tbsp honey
1 garlic clove, finely minced/shredded
1 tsp fish sauce
pinch of red pepper flakes
salt to taste
First make your dressing. In a medium sized bowl combine lime juice, vinegar, fish sauce, honey, chili flake, shaved garlic clove, red pepper flakes, pinch of salt and olive oil. Whisk well until combined.
Add chopped greens to a large bowl and pour 3/4 of dressing over, massage into the leaves ensuring its coated and greens are tender. Add half the diced mango, and half the chopped cashews.
Heat a large skillet over medium high heat with a drizzle of olive oil. Pat halloumi dry and once skillet is piping hot add halloumi and sear for 2-3 minutes on each side until golden brown. Remove from heat and chop into cubes.
To plate divide salad among bowls and top with halloumi chunks, remaining chopped cashews and diced mango and a drizzle of left over dressing.
You can make the salad in advance and fry the halloumi fresh once ready to serve!