Mango, Haloumi & Asparagus Salad

Mango Haloumi Asparagus Salad

Mango, Haloumi & Asparagus Salad

Entertaining this festive season?! Not sure what to make? Remedy nutritionist Jacqueline Alwill from The Brown Paper Bag shares her go-to salad for the silly season to sort you right out. 

Mango, Haloumi and Asparagus Salad by Jacqueline Alwill

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients

  • 2 mangoes
  • 2 bunches asparagus, ends trimmed
  • 250g haloumi, sliced approx 5mm thick
  • extra virgin olive oil
  • 2 cups baby rocket leaves

Dressing

  • 2 teaspoons dijon mustard
  • 2 tablespoons olive oil
  • 1/4 cup Remedy Peach Kombucha
  • 1 teaspoon honey
  • Sea salt and black pepper

Method

1. Heat a frypan on medium heat, add a drizzle of extra virgin olive oil. Cook asparagus on the pan for 3-4 minutes, turning half way. Once cooked, transfer to a plate, add another small amount of extra virgin olive oil, spread around the pan then add haloumi slices and cook 1-2 minutes each side or until golden.

2. Whilst they are cooking whisk together ingredients for the dressing and pop the rocket leaves on a large serving platter.

3. Once asparagus and haloumi are cooked arrange over the rocket, drizzle with dressing, season with sea salt and black pepper and serve.