12 Ingredients
3 Steps

What you'll need:

2 Calypso® Mangoes

1 tbs olive oil

500g haloumi, cut into 1cm-thick slices

80g baby spinach

1/4 cup mint leaves

2 tbs pine nuts, toasted

1 small Calypso® Mango

1/2 cup extra virgin olive oil

2 tbs red wine vinegar

2 tsp horseradish cream

1/4 tsp chilli flakes, optional

1 tsp maple syrup

How to make it:

  1. For the mango dressing, peel and dice the mango. Combine the olive oil, red wine vinegar, horseradish cream, chilli flakes and maple syrup in a bowl, season and whisk to combine. Add the mango and set aside for 15 minutes.
  2. Heat a large frying pan over medium-high heat. Brush both sides of the haloumi with oil and cook in batches, for 2-3 minutes each side until golden. Remove to a plate.
  3. Peel and slice the mangoes. Scatter the spinach leaves, mint and pine nuts over a large platter. Top with mango and haloumi. Spoon over the dressing and toss gently. Serve.