Halloumi is a firm and salty Greek cheese that can withstand high heat. When pan- seared, the outside gets crispy while the inside turns soft and gooey. Be sure to serve this appetizer immediately as it can get rubbery as it cools.
|1 ripe mango, peeled and finely minced||Kosher salt and black pepper, to taste|
|1 garlic clove, finely minced||1/2 lb halloumi cheese|
|1/2 tsp cayenne pepper||2 Tbs flour|
|2 Tbs olive oil||Kosher salt and black pepper|
|1/2 cup fresh cilantro, finely minced||2 Tbs olive oil|
|Juice of 2 limes||Baby arugula, for serving|
Make the dressing: Whisk together the mango, garlic, cayenne, olive oil, cilantro, and lime juice in a small bowl. Season with kosher salt and black pepper, to taste. Set aside.
Prepare the cheese: Pat the cheese dry with paper towels. Slice into ½-inch thick slices.
Season the flour with salt and pepper. Drop each piece of cheese in the flour and coat well.
Heat the olive oil in a medium skillet over medium heat. Once the oil is hot, add the prepared halloumi to the pan in batches, frying about one minute on each side until golden.
Serve immediately over a bed of baby arugula, topped with the spicy mango dressing.
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