250g/9oz halloumi
90ml/6 tbsp seasoned flour
200g/7 oz mixed salad leaves
1 ripe mango, peeled, stoned and sliced
1 tbsp mint, finely chopped
150ml/5fl oz natural yoghurt
1/2 lemon, juice only
salt and freshly ground black pepper
3 tbsp groundnut oil
125g/4oz cherry tomatoes, halved
sprigs of mint, to garnish
Cut the halloumi into eight slices and then cut each in half. Coat in the seasoned flour and put aside.
Arrange the salad leaves on four serving plates and place slices of mango on top.
To make the dressing, mix the chopped mint, yoghurt and lemon juice together in a bowl and season to taste.
Heat the oil in a non-stick frying pan or griddle and quickly fry the halloumi for about 2 minutes on each side, until golden.
Arrange four pieces of halloumi on each bed of leaves and drizzle with a little of the dressing.
Garnish with cherry tomatoes and mint sprigs and serve immediately with extra dressing on the side.