Grilled Halloumi and Mushroom Salad with a Mint Yoghurt Dressing

The weather feels more like January than the end of March. The weather is still cold and we have plenty of snow over here in Berlin. So much for tomorrow being the first day of spring.

This salad is vibrant, colourful and with a hint of spring meaning that you don’t need to let the cold weather get in the way of that spring feeling.

Easy to make, light and refreshing makes this a perfect mid week supper.

Ingredients: serves 2 large bowls

handful of rocket and watercress for each plate

half a cucumber (diced)

mushrooms (sliced)

handful cherry tomatoes (halved)

250g halloumi (cut into 6 slices)

1 mango (peeled and sliced)

half a red onion (sliced)

black pepper

olive oil

Mint Yoghurt Dressing:

1 pot low fat yoghurt

handful of fresh mint leaves

juice of half a lemon

Grill the mushrooms on a hot griddle pan for 2-3 minutes on each side. Place in a low heated oven to keep warm.
On the same hot griddle pan add the halloumi slices and cook on each side for around 3 minutes or until golden.
Add the rocket and watercress to each plate. Add the cucumbers and cherry tomatoes and drizzle with some olive oil. Mix together.
Add the mango slices and red onions to the plate and then put the grilled mushrooms (out of the oven) in the middle.
To make the yoghurt dressing: mix everything together in a small bowl.
Place the halloumi on top of the mushrooms and light pour over the yoghurt dressing.
Garnish with black pepper and more lemon juice if needed.