The sweet and salty combination of mango and haloumi is not to be missed.
Prep Time 15 Cook Time 15 Difficulty Moderate Serves 4
1 bunch broccolini
1/2 green capsicum
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp sesame seeds
2 tsp minced garlic
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)