Preparation time 10 minutes, cooking time 5 minutes
Begin by mixing the salad leaves with half the puréed mango, then add the fresh
cubed mango. Add the sliced avocado to the salad.
To grill the halloumi, slice it into 1cm thick pieces and fry in a pan until it goes golden, or alternatively cook in a panini grill, then add it to the salad.
Meanwhile, crush the roasted cashews and sprinkle them over the salad.
Lastly, season the salad with salt and pepper.
Serve immediately, with the remaining mango purée poured over the salad.
Recipe taken from Sweet Chilli Friday by Meze Publishing.