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Red Papaya Salad with Pan Fried Haloumi

Yields1 Serving

 1 medium red papaya – peeled, deseeded, cut into chunks
Dressing
 3 tablespoons extra virgin olive oil
 2 tablespoons lemon juice
 1 teaspoon seeded mustard
Salad
 2 tablespoons vegetable oil
 250 g haloumi cheese, thickly sliced
 1 small butter lettuce, washed
 1 Lebanese cucumber
 1 cup bean shoots
 ⅓ cup mint leaves
 ¼ cup slivered almonds, toasted
 cracked pepper to season
1

Blend ½ cup papaya with all dressing ingredients to form a smooth dressing.

2

Heat oil in a non-stick frypan over a medium heat, cook haloumi for 2 minutes on either side, or until golden. Drain on kitchen paper.

3

Arrange lettuce on four plates, top with haloumi, cucumber, bean sprouts, mint, and remaining papaya chunks. Sprinkle with almonds, drizzle with dressing before serving. Season with cracked black pepper.