1 large shallot
1 tablespoon white wine vinegar
50g mixed salad leaves
10g coriander leaves, separated into small sprigs
1 teaspoon olive oil
1 tablespoon Mrs Bridges Sweet Chilli Jam
½ lime, juice only
For the dressing:
1 garlic clove
2 teaspoons Mrs Bridges Sweet Chilli Jam
1/2 lime, juice only
A generous pinch of salt
1 tablespoon sunflower oil
Follow The Recipe
Peel and then finely slice the shallot into thin rounds. Put the rounds in a small bowl and pour over the white wine vinegar, this will lightly pickle the shallot so it is a bit milder in the salad.
Make the salad dressing. Grate or crush the ginger and garlic into a paste and put it in a small bowl. Add the Mrs Bridges Sweet Chilli Jam, lime juice, sunflower oil, salt and black pepper and mix well. Taste and add more seasoning if needed.
Peel the mango cut the cheeks off and then slice into thin strips. Put the salad leaves and coriander sprigs into a large bowl with the sliced mango, add the salad dressing and mix well. Arrange the leaves and mango on a serving platter.
Cut the halloumi into 2 cm cubes. Heat a heavy-bottomed frying pan over a high heat, once hot add the olive oil and turn the heat down to medium. Add the halloumi to the pan. Fry the halloumi for a minute or so on each side, turning the halloumi until all the sides are crisp and golden. When the halloumi is cooked add the Mrs Bridges Sweet Chilli Jam and a squeeze of lime juice into the pan. Quickly swirl the pan so all the halloumi is coated in the sticky jam and then turn off the heat as you don’t want the jam to burn.
Put the warm halloumi on top of the mango and salad on the serving platter. Add the lightly pickled shallots on top and dot over a bit more Mrs Bridges Sweet Chilli Jam if you fancy. Serve immediately.