Chicken, mango and halloumi salad
Skip the post-lunch crash with this summer powerhouse, packed with 30-32 grams of protein per serve. It’s a vibrant mix of sweet mango, creamy avocado and golden halloumi – perfectly balanced fuel for your busiest days.
Ingredients
¼ cup pumpkin seeds
¼ cup sunflower seeds
1½ cups white quinoa, rinsed
1 litre water
sea salt
GOLDEN HALLOUMI
180g halloumi cheese, cut into cubes
1 tbsp extra virgin olive oil
1 tbsp honey
CHICKEN AND MANGO SALAD
2 cups cooked chicken, shredded
1 cup rocket leaves, roughly chopped
1 Lebanese cucumber, cut into half moons
1 cup snow peas, roughly chopped
1 large mango, cut into cubes
1 avocado, cut into cubes
¼ cup mint leaves, chopped
MINT AND LEMON DRESSING
juice of 1 lemon
¼ cup extra virgin olive oil
1 tbsp honey
2 tbsp mint leaves, finely chopped
sea salt and cracked black pepper
Method
Step 1
Preheat the oven to 160C fan-forced (180C conventional). Line a tray with baking paper. Spread the pumpkin and sunflower seeds over the tray and bake for 12-14 minutes. Remove them from the oven and set them aside to cool.
Step 2
Combine the quinoa, water and a pinch of salt in a saucepan. Bring to a boil, then reduce the heat and simmer gently for 12-14 minutes. Drain well and set it aside to cool.
Step 3
Toss the halloumi with the oil, honey and a pinch of salt. Pan-fry over medium heat for 2 minutes on each side until golden.
Step 4
Make the dressing by whisking the lemon juice, olive oil, honey, mint, salt and black pepper in a small bowl or jug.
Step 5
In a large bowl, combine the cooled quinoa, chicken, rocket, cucumber, snow peas, mango, avocado, mint leaves and toasted seeds.
Step 6
Drizzle the dressing over the salad and toss gently to combine.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
