Sometimes words only exist to complicate something so simple. Out of Monday blues and summer-lust comes this recipe combining three simple ingredients: ripe Pakistani mangoes, a traditional sheep and goat's milk halloumi and freshly picked mint. Not a hint of Lebanese to it. Oh well.
200g diced ripe mango
200g sliced halloumi
5-6 leaves of freshly picked mint
Heat up a griddle pan and and sear the halloumi for 30 seconds on each side. You need the pan to be smoking hot to get good grill marks. Dice the mango and pick the mint leaves before combining the three ingredients. Make yourself a drink, grab some crusty bread and make your way to the garden to enjoy this delicious salad.