Thai-Inspired Grilled Halloumi with Charred Broccoli, Mango & Lime Dressing
Griddled halloumi and broccoli with mango, red onion, coriander, and mint, dressed in lime, fish sauce, palm sugar, and sesame oil.
- 250 g halloumi cheese
- 300 g broccoli florets
- 200 g ripe mango
- 80 g red onion
- 20 g fresh coriander
- 15 g fresh mint
- 1½ whole lime
- 2 tsp fish sauce
- 8 g palm sugar or brown sugar
- 1 whole red chilli
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Make the dressing: Juice 1 lime and half the remaining lime. In a small bowl, whisk together lime juice, fish sauce, palm sugar and finely sliced red chilli. Let sit for 5 minutes to allow flavours to meld.
- Step 2
Step 2: Peel and slice mango into thin strips. Finely slice red onion and soak in cold water for 5 minutes to mellow the bite. Roughly chop coriander and mint.
- Step 3
Step 3: Preheat a griddle or grill pan over high heat until very hot. Toss broccoli florets with 15ml vegetable oil, salt and pepper. Grill for 6-8 minutes, turning occasionally, until charred and tender. Transfer to a plate.
- Step 4
Step 4: Slice halloumi into 1cm thick slabs. Brush lightly with remaining vegetable oil. Grill for 2-3 minutes per side until golden char marks appear and cheese begins to soften. Transfer to a plate.
- Step 5
Step 5: Assemble the salad: Arrange charred broccoli on two plates. Top with grilled halloumi slices and mango strips. Scatter drained red onion, coriander and mint over the top.
- Step 6
Step 6: Drizzle the lime-fish sauce dressing over the salad. Finish with a light drizzle of sesame oil and a squeeze of fresh lime juice. Serve immediately while halloumi is still warm.
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