Mango Pancetta Salad With Halloumi
This mango pancetta salad is a sweet salty salad with lettuce, tomato, cucumber, mango, crispy pancetta, toasted pine nuts, grilled halloumi, and balsamic dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Egg Free, Gluten Free
Ingredients
- 1 head baby gem lettuce, leaves separated
- 1 large tomato, chopped
- 1/2 cucumber, diced
- 1 ripe mango, peeled and diced
- 4 ounces pancetta, diced
- 1/4 cup pine nuts
- 7 ounces halloumi, sliced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
1. Arrange the lettuce leaves on a serving plate.
2. Add the chopped tomato to the lettuce.
3. Add the diced cucumber.
4. Scatter the diced mango over the salad.
5. Fry the diced pancetta in a pan until crisp, then drain on paper towel.
6. Add pine nuts to the pancetta oil and toast until lightly golden.
7. Add the toasted pine nuts and crispy pancetta to the salad.
8. Cook halloumi slices on a hot griddle pan until golden grill marks form.
9. Place the grilled halloumi on top of the salad.
10. Stir together 3 tablespoons olive oil and 1 tablespoon balsamic vinegar.
11. Season the dressing with salt and black pepper.
12. Pour the dressing over the salad and serve right away.
Notes
- Toast the pine nuts in the pancetta oil for more flavor.
- Add the halloumi while it is warm.
- Dress the salad just before serving so the pancetta stays crisp.
Find it online: https://www.wellnesswarrior.org/mango-pancetta-salad/