Best 4 Haloumi Prosciutto And Mango Salad Recipes

**Discover a tantalizing culinary journey with our Haloumi, Prosciutto, and Mango Salad recipes, an explosion of flavors that will tantalize your taste buds.**

Embark on a culinary adventure with our selection of Haloumi, Prosciutto, and Mango Salad recipes, a harmonious blend of salty, sweet, and savory flavors that will leave you craving more. These delectable dishes showcase the perfect balance of textures, from the crispy halloumi and prosciutto to the juicy sweetness of ripe mangoes. Each recipe offers a unique twist on this classic combination, ensuring an unforgettable dining experience. Indulge in a refreshing summer salad, a hearty main course, or a delightful appetizer - the possibilities are endless. Prepare to be amazed as you explore the vibrant flavors and textures of our Haloumi, Prosciutto, and Mango Salad recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CORN SALAD WITH MANGO AND HALLOUMI

Corn Salad With Mango and Halloumi image

This salad brings together some of summer's best and brightest ingredients: corn, mango and cucumbers. A perfect, just-ripe mango provides sweetness as a counterbalance to the saltiness of fried halloumi. The cheese is fairly easy to find in supermarkets, but if you are looking for an alternative, you can use queso blanco, which is less salty, but fries in a similar way. (For best results, fry the cheese just before you are ready to eat.) Pita chips turn this into a heartier meal. You can also wrap the salad in corn tortillas and serve with guacamole.

Provided by Hetty McKinnon

Categories salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Black pepper
3 ears of corn, husks removed
2 (8-ounce) blocks halloumi cheese, drained and cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
1 large just-ripe mango, peeled and cut into 3/4-inch pieces
3 Persian or mini cucumbers (about 1/2 pound), unpeeled, cut into 1/2-inch pieces
1/4 cup chopped mint leaves
1/4 cup chopped cilantro
2 scallions, finely sliced
Kosher salt and black pepper
3 ounces pita chips, crumbled

Steps:

To make the vinaigrette, place the olive oil, vinegar, sugar, salt, cumin and smoked paprika in a large bowl and whisk until combined. Taste, and season with pepper and also more salt if needed.
To prepare the salad, place the ears of corn on a sheet pan and drizzle with olive oil, massaging to coat.
Heat a medium (10-inch) skillet over medium-high. When hot, add the corn and allow to cook for 2 to 3 minutes on each side, so they char. (The ears don't need to be completely blackened, just parts of them.) Set aside. When cool enough to handle, use a sharp knife to cut the corn from the ears and add to the bowl with the vinaigrette. When the pan has cooled, wipe it out.
Pat the halloumi cheese with a kitchen towel to remove excess moisture. Heat the same pan you used for the corn over medium-high. When hot, drizzle with 1 tablespoon olive oil, then add the halloumi pieces and cook for 30 to 60 seconds on each side, turning frequently, until they are golden on all sides. Transfer to the bowl with the corn.
To the bowl, add the mango, cucumbers, mint, cilantro and scallions and toss to combine. Taste and add salt and black pepper to your liking. When you are ready to serve, top with pita chips and toss gently.

HALOUMI, PROSCIUTTO AND MANGO SALAD

Haloumi, Prosciutto and Mango Salad image

Sourced from my weekly Who magazine and prepared for a hot Christmas day! Only change we made was to add some marron (small freshwater crayfish found in Australia). YUM!!!

Provided by The Normans

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

250 g halloumi cheese
mango, 1 large
prosciutto, 12 thin slices
2 tablespoons pomegranate molasses
2 tablespoons extra virgin olive oil
1 small soft leaf lettuce

Steps:

Wash and drain lettuce and scatter in serving bowl.
Peel Mango and slice into thin strips.
Combine Molasses and Olive Oil in small bowl and mix well.
Slice Haloumi into thin slices and fry until golden on both sides. Set aside to cool slightly.
Drape the Mango, Prosciutto and Haloumi over the lettuce leaves and drizzle with Molasses.
Serve immediately.

HALLOUMI MANGO SALAD

Halloumi Mango Salad image

The combination of mango with the Halloumi cheese is very nice. It serves four as a starter, we have it often for the two of us as a maincourse with some nice bread, oh and don't forget the wine!! The source is The Vegetarian Society

Provided by PetsRus

Categories Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

9 ounces halloumi cheese
6 tablespoons seasoned flour
7 ounces mixed salad greens
1 ripe mango, peeled,stoned and sliced
1 tablespoon mint, finely chopped
5 fluid ounces natural yoghurt
1/2 lemon, juice only
salt & freshly ground black pepper
3 tablespoons peanut oil
4 ounces cherry tomatoes, halved
mint leaf, to garnish

Steps:

Cut the halloumi into eight slices and then cut each in half.
Coat in the seasoned flour and put aside.
Arrange the salad leaves on two or four serving plates and place slices of mango on top.
To make the dressing, mix the chopped mint, yoghurt and lemon juice together in a bowl and season to taste.
Heat the oil in a non-stick frying pan or griddle and quickly fry the halloumi for about 2 minutes on each side, until golden.
Arrange the pieces of halloumi on each bed of leaves and drizzle with a little of the dressing.
Garnish with cherry tomatoes and mint sprigs and serve immediately with extra dressing on the side.

Nutrition Facts : Calories 394.3, Fat 23.4, SaturatedFat 5.1, Cholesterol 9.8, Sodium 41.6, Carbohydrate 44.4, Fiber 4.6, Sugar 20.4, Protein 6.5

PROSCIUTTO AND MANGO SALAD

Prosciutto and Mango Salad image

Sounds like a strange combo, but the flavors burst in your mouth like you won't believe. This colorful salad combines the sweetness of mango with savory prosciutto and even peppery arugula. A must try for summer parties!

Provided by Adopted Parisian

Categories Mango

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 mangoes, peeled and cubed
1/2 cup strawberry vinaigrette
1 bunch arugula, torn
1 cup prosciutto, chopped
4 tablespoons extra virgin olive oil

Steps:

Combine cubed mangoes and vinaigrette in a small bowl and set aside.
Arrange torn arugula on 4 salad plates.
Sprinkle with prosciutto and drizzle with 1 tablespoon oil each.
Top with mango mixture to serve.

Nutrition Facts : Calories 186.6, Fat 13.8, SaturatedFat 1.9, Sodium 2.3, Carbohydrate 17.6, Fiber 1.9, Sugar 15.3, Protein 0.5

Tips:

Choose ripe but firm mangoes for the salad. Unripe mangoes will be sour and lack flavor, while overripe mangoes will be mushy.
If you can't find prosciutto, you can substitute another type of cured meat, such as ham or bacon.
If you don't have a grill, you can cook the halloumi in a pan over medium heat.
To make the dressing, you can use either olive oil or avocado oil. Olive oil will give the dressing a more robust flavor, while avocado oil will give it a more delicate flavor.
If you don't have fresh herbs, you can use dried herbs instead. Just use half the amount of dried herbs as you would fresh herbs.

Conclusion:

This haloumi, prosciutto, and mango salad is a delicious and refreshing dish that is perfect for a summer meal. The combination of sweet mangoes, salty prosciutto, and savory halloumi is sure to please everyone at your table. The dressing is light and flavorful, and it perfectly complements the other ingredients in the salad.