Haloumi & Mango Pasta Salad


  • 1/2 avocado
  • 1 bunch broccolini
  • 2 cucumbers
  • 1 mango
  • 1/2 green capsicum
  • 150g pasta
  • 180g haloumi
  • 50g fetta
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp sesame seeds
  • 2 tsp minced garlic
  • pepper
  • salt


  • Prep the vegetables by dicing the cucumber, capsicum, avocado, and mango and placing them in a large salad bowl.
  • Chop the broccolini in thirds and place it in a microaveable container or bowl. Add 1 tbsp of water, cover with a lid or glad wrap. Microwave for 3 minutes, until tender. Remove the lid or gladwrap and set aside.
  • Place a non-stick pan on a medium heat and a medium pot of water on to boil. Once the water is boiling, place the pasta in.
  • Slice the haloumi into 0.5cm slices and then in half. Lay the haloumi down on the pan. Cook for 3-5 minutes, until golden brown. Flip the haloumi and cook for another 3-5 minutes until a similar colour on the other side. Remove from heat and set aside.
  • Check the pasta at the 12 minute mark. It should be tender and firm but not mushy. Strain the pasta.
  • Toss all ingredients in the large salad bowl and mix well.
  • Shake the olive oil, balsamic vinegar, and garlic. Drizzle over the salad. Season withe salt and pepper.
  • Serve between 4 bowls and sprinkle with fetta and sesame seeds.

Gluten Free Adaptable

Use gluten free pasta

Low FODMAP Adaptable

  • Reduce haloumi to 160g (40g per serve)
  • Reduce mango to 160g (40g per serve)
  • Ensure avocado is no more than 120g (30g per serve)
  • Switch garlic for garlic olive oil
  • Use gluten free pasta with no soy or legume flour
  • Make sure broccoli is 180g total (45g per serve)