Mango & chickpea salad bowl with crispy grated halloumi

Such a gorgeous combination of flavours and colours in this easy, wholesome salad bowl topped with crispy grated halloumi

I couldn’t resist another recipe for my crispy, grated halloumi, and many of you said you wanted more. This one features one of my favourite salad combinations - halloumi, chilli and mango.

Tinned chickpeas make this a filling, quick, high protein meal, and an easy lime dressing brings all the flavours to life.

Enjoy as a summery dinner; make up a big batch and serve as a side at a barbecue; or batch cook and take for lunches for the week. I’m confident you’ll love it.

You’ll need (per portion, as a main):

• 1/2 a mango

• 100g tenderstem broccoli (or standard broccoli, or swap for green veg of choice, I.e green beans

• 1 tin of chickpeas, drained

• Big handful rocket

• 1/2 red chilli, finely sliced

• 1/2 a block of halloumi, about 100g

For the dressing:

• juice of half a lime

• 1/2 tbsp olive oil

• 1 tsp honey

• 1 tsp rice wine vinegar

Steam or boil the broccoli for a few minutes until just tender. Peel and chop the mango into bite-sized chunks.

Make the dressing by mixing all the ingredients in a small bowl.

In a large bowl, mix the chickpeas, broccoli, mango, rocket, chilli, salad dressing and season with salt and pepper.

Grate the halloumi, holding it tight while you do so, to try and avoid it crumbling too much.

Heat a frying pan to a medium-hot temperature, add a little oil (don’t need much) and add the halloumi. Using a wooden spoon or spatula, keep it moving around the pan, breaking apart any lumps as you go. Cook until golden brown (it will go a little wet before it dries out and crisps up).

Plate up the salad and top with the halloumi. Dig in.

Tips on how to perfect your crispy grated halloumi here: