1medium red papaya – peeleddeseeded, cut into chunks
DRESSING
3tablespoonsextra virgin olive oil
2tablespoonslemon juice
1teaspoonseeded mustard
SALAD
2tablespoonsvegetable oil
250ghaloumi cheesethickly sliced
1small butter lettucewashed
1Lebanese cucumberthinly sliced
1cupbean sprouts
⅓cupmint leaves
¼cupslivered almondstoasted
cracked pepper to season
Instructions
Blend ½ cup papaya with all dressing ingredients to form a smooth dressing.
Heat oil in a non-stick frypan over a medium heat, cook haloumi for 2 minutes on each side, or until golden. Drain on kitchen paper.
Arrange lettuce on four plates. Top with haloumi, cucumber, bean sprouts, mint, and remaining papaya chunks. Sprinkle with almonds and drizzle with dressing before serving. Season with cracked black pepper