Mango, haloumi and macadamia rocket salad
2 cup(s), (60g)
1 small, peeled, thinly sliced
20 g, chopped
1 individual, peeled, thinly sliced
reduced-fat Italian dressing
¼ tsp, (pinch)
60 g, cut into 1cm thick slices
1 x 3 second spray(s)
- Place rocket, sliced mango, macadamias and shallots in a large bowl. Combine dressing and cajun seasoning in a separate bowl and season to taste with salt and pepper.
- Pour dressing over salad and toss well to coat. Spray a non-stick frying pan with oil and place over medium-high heat. Cook haloumi for 1-2 minutes each side, or until golden brown. Transfer to a plate, then slice each piece into three.