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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.

Nutrition Facts

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Serving size