Fresh and bright, this salad works wonderfully on its own or as a side dish with grilled meat or fish. Perfect for brightening up cold days.

Prep: 10 minutes

Cook: 10 minutes

Serves 2

Ingredients

  • 2 tbsp pumpkin seeds
  • 25g fresh coconut, shaved
  • 1 small ripe mango, sliced & shredded
  • 1 red chilli, deseeded and sliced
  • 250g pack halloumi cheese, sliced into 6
  • 1 tsp oil
  • Zest and juice 1 lime
  • 2 tbsp sweet chilli sauce
  • 60g pack Baby Watercress & Little Leaves

Method

  1. Dry fry the pumpkin seeds and coconut for 3-4 minutes and mix with the mango and chilli.
  2. Toss the halloumi with the oil and fry or griddle for 1-2 minutes each side until golden.
  3. Mix together the lime zest and juice and the chilli sauce.  Place the watercress and little leaves on a platter, top with the mango mixture and then the halloumi and drizzle over the dressing.

Recipe by Steves Leaves