The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Halloumi & Mango Bowl with Quinoa, Avocado & Honey Lime Dressing
Sweet mango and salty halloumi? A delicious combo. Start with a bowl of fibre-rich quinoa, then top with golden cubes of halloumi, mango and avocado. Tomatoes and pepper bring the vibrance. Toss with a chilli, honey & lime dressing for extra zing.
7 plants
Serving size
Ingredients
- 80g rocket
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 1 avocado
- 1 mango
- 2 pepper
- 200g baby tomatoes
- 25g honey
- 2 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lime
- 160g quinoa (Quinoa 100%)
Nutritional Information
Calories: 602
Protein: 26g
Carbs: 45g
Fat: 36g
Halloumi & Mango Bowl with Quinoa, Avocado & Honey Lime Dressing
Sweet mango and salty halloumi? A delicious combo. Start with a bowl of fibre-rich quinoa, then top with golden cubes of halloumi, mango and avocado. Tomatoes and pepper bring the vibrance. Toss with a chilli, honey & lime dressing for extra zing.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large non-stick frying pan, a large bowl, a grater & a sieve
Boil the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Make the dressing
- Zest and halve the lime
- In the large bowl, combine the chilli paste (for those who'd like the heat), honey, zest and juice from the lime and 1 tbsp olive oil. Season with salt and pepper
Do the prep
- Halve the tomatoes. Thinly slice the peppers. Peel the mango and dice into 1cm chunks, along with the avocado. Pick the mint leaves from the stalks, then finely chop along with the coriander
- Heat the large non-stick frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and cook for 4-5 mins, until softened. Season with salt and pepper. Remove from the pan and set aside
Fry the halloumi
- Cut the halloumi into 2cm chunks and pat dry
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the halloumi and cook for 3-4 mins on each side, until golden brown. Remove from the heat
Assemble & plate up
- To the dressing bowl, add the prepped veg, mango, herbs, pepper, quinoa and rocket. Season with salt and pepper, then toss to combine
- Share the salad between bowls. Top with the halloumi
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