Halloumi and grilled mangoes with fried capers

Preparation time: 15 minutes

Marinage 15 minutes

Cooking time: 5 minutes

Nutritional information

Par portion: calories 595; protéines 17 g; M.G. 50 g; glucides 20 g; fibres 2 g; fer 0 mg; calcium 420 mg; sodium 1 035 mg.

This unexpected pairing is captivating from the first bite: grilled halloumi, with its firm texture and golden crust, meets caramelized mango to create a surprising balance of sweet and savory flavors. Crisp radishes and microgreens add freshness and lightness, while capers punctuate the dish with a touch of acidity. But the real surprise on the plate is the virgin camelina oil, infused with lime, chives, and scallions, which envelops each ingredient in a subtle, aromatic richness. The result is a refined, vibrant, and perfectly balanced dish that proves camelina oil has the power to unite flavors in harmony.

Ingredients

2 packs of halloumi (grilling cheese), 160g each, sliced

2 large mangoes, peeled and sliced

30 ml (2 tbsp) of capers

60 ml (1/4 cup) of virgin camelina oil Signed Camelina

2 sliced ​​radishes

60 ml (1/4 cup) of microgreens of your choice

For the scented oil:

30 ml (2 tbsp) of fresh lime juice

15 ml (1 tbsp) of lime zest

15 ml (1 tbsp) of chopped fresh chives

1 chopped green onion

Freshly ground pepper to taste

Steps

In a bowl, mix the ingredients for the scented oil.

Place the halloumi and mango slices on a baking sheet lined with parchment paper, then brush them with a little flavored oil. Cover and marinate for 15 minutes in the refrigerator.

When ready to cook, preheat the barbecue to medium-high heat (approximately 220°C – 425°F).

Pat the capers dry with absorbent paper.

In a small saucepan, heat the oil over medium heat. Fry the capers for 30 to 40 seconds, until they have burst and are crispy. Drain and place on paper towels.

Oil the hot grill or, if desired, line it with a non-stick grill sheet, then place the halloumi and mango slices on top. Cook for 1 to 2 minutes per side, until golden brown. Remove from the grill and cut the mango slices into cubes.

Place the halloumi slices on a serving platter, then scatter the mango cubes over them. Garnish with radishes, fried capers, microgreens, and the remaining flavored oil.