Honey, mango, jerk halloumi & bean salad
Honey, mango, jerk halloumi & bean salad
By: Craig & Shaun McAnuff, Original Flava
Course: Main

Craig and Shaun demonstrated this delicious recipe at BBC Good Food Show Summer 2023.

This dynamic cooking duo took the stage and prepared this vibrant and flavoursome dish. Try out the recipe for this sensational salad bursting with vibrant colours, robust flavours, and the essence of Caribbean cuisine. The tender and spicy jerk halloumi, the sweet and juicy mangoes, and the hearty mix of beans combined to create a salad that was both satisfying and refreshing, perfect for a summer gathering or a light lunch.

Serves: 4
Difficulty: Easy

Ingredients

200g kidney beans, washed and drained  
200g butter beans, washed and drained  
200g black beans, washed and drained  
100g watercress, spinach and rocket salad 
200g cherry tomatoes, halved  
Handful of fresh parsley, chopped  
1 large avocado, sliced 
1 tbsp balsamic vinegar 
250g halloumi, thickly sliced  
1 tsp jerk seasoning rub 
Splash of avocado oil 
Grated parmesan, to serve (optional) 

For the honey mango jerk dressing  
2 spring onions  
2 garlic cloves 
5 pimento seeds  
6 thyme sprigs 
½ scotch bonnet, or 1 red chilli, deseeded  
50ml honey  
150g fresh mango chunks
1 tsp light soy sauce  
1 lime 

Method

  1. Tip all the beans, salad leaves, tomatoes, parsley and avocado into a large bowl. Add the vinegar and toss to combine. Chill until ready to serve. 
  2. Lightly season the halloumi with jerk rub. Add a splash of avocado oil to a griddle pan set over a medium heat and grill the cheese slices for 3-4 minutes until golden brown. Once cooked, transfer the halloumi to a plate lined with kitchen paper.
  3. Put all the dressing ingredients into a blender and whizz for 20 seconds. Chill until needed.
  4. Tip the chilled salad into a large bowl or onto a large plate. Put the halloumi and avocado on top, followed by the dressing. Finish with grated parmesan, if you like.
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