Mango mozzarella salad with chilli & lime dressing

Mango Mozzarella Salad with Chilli & Lime
Mango Mozzarella Salad with Chilli & Lime

Well thanks a lot Britain, now I can’t go live in France and become the world’s most famous pastry chef… Not that I was ever gonna do that but now I know I can’t, I’m bitterly disappointed. In all seriousness though, I’m gutted we voted to leave the EU, going against Steven Hawking can never be a good idea.
Anyway, lets not dwell and talk about another upsetting subject, fruit in salad. Personally, I think fruit belongs in cakes, on top of granola or in a nice decorative bowl so get your apples and raisins out of my salad please thank you.
“So why is mango okay?” I hear you ask.
Well, I guess it isn’t but seeing as the world has just ended lets live dangerously.
This recipe was actually inspired by some canapés I created for heat magazine earlier in the year. Basil leaves speared on cocktail sticks and sandwiched between a mini mozzarella ball, a mango chunk and rolled in dried chilli flakes, et voila! Posh pineapple cheese on a stick. They were utterly yum and thus inspired this cheeky recipe. Enjoy!

Mango mozzarella salad with chilli & lime
Serves 2 / hand on time 20 mins / total time 20 mins / V Gf 🌶
Juice of 1 lime
1 small garlic clove, crushed
1 tbs extra virgin olive oil
1 mango, skin removed and flesh chopped
½ small red chilli, deseeded
2 spring onions, finely chopped
2 balls vegetarian mozzarella
1 handful of fresh coriander, chopped
1 gem lettuce
Dried chilli flakes (optional garnish)

1. Mix the dressing ingredients together and put to one side.
2. Chop the mango, spring onions, fresh coriander, chilli and mix them together in a large bowl along with the dressing.
3. Wash and chop your lettuce and add to the other ingredients and mix well. Distribute the salad evenly on two plates.
4. Drain your mozzarella balls, pull them apart and top each salad with one each. Season with salt and pepper and garnish with a few dried chilli flakes.

Mango Mozzarella Salad with Chilli & Lime
Mango Mozzarella Salad with Chilli & Lime

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood

V– Vegetarian      Gf– Gluten free.     🌶– Spicy


Avocado Caesar Salad

Avocado Caesar Salad
Avocado Caesar Salad

I was so hungover this morning that all I could think about was the lovely bottle of S.Pellegrino in my laptop bag, the laptop bag I’d just left in KINGS CROSS STATION’S BLOODY TOILETS!!! Horror. I dropped my overpriced Upper Crust cheese and tomato baguette on the floor and ran back to get it. After scrabbling for another 30p, I barged through the turnstiles and practically rugby tackle the rather heavy set toilet attendant holding my bag.
“… And this is definitely your bag?”
“Of course it’s my bloody bag, how the hell would I know what cubical it was in, if I hadn’t been the one who put it there?!… Oh for god sake LET GO YOU MAD WOMAN, I’M GOING TO MISS MY TRAIN!”…
At this she abruptly let go, causing me to stumble and swear rather loudly in front of a small child. I brushed myself off, apologised to the toilet attendant, the child, the child’s mother and a few other onlookers, before scuttling off towards platform 2 feeling sweaty and sick.
Right, so after all that hoohah, lets talk caesar salad. I love the stuff, on the days I can’t be arsed to cook, I often buy a bag of the Be Good To Yourself caesar salad from Sainsbury’s but I do resent paying £2.50 for what is essentially, a bag of leaves. So I thought I’d make my own but with the addition of a few boiled eggs and an avocado to make it a bit more of a meal. I tried to be all posho and use quails eggs for this recipe but they don’t sell them in Sainsbury’s so that’ll teach me for trying to be fancy. Fiddly little buggers to peel in any case.
Anyhow where was I? Oh yeah, so such an easy recipe, made easier if you buy shop bought croutons. I made my own on this occasion but wouldn’t be surprised if I bought shop bought ones next time, depends how tired I am. Making your own caesar dressing on the other hand is a piece of piss and well worth doing. You’ll never look back I promise. Enjoy!

Avocado Caesar Salad
Serves 2 / Takes 30 minutes
4 eggs
2 ripe avocados
2 bulbs lettuce ( I used a mix of sweet gem and red mini cos but any lettuce with a bit of bite will do)
Parmesan shavings (optional) 

Small handful of capers roughly chopped
Zest of a Lemon
Juice of half a lemon
100g Mayonaise (I use Hellmann’s)
1 tbs water
1 tbs Worcestershire sauce
1 crushed garlic clove
Black pepper

Croutons: (Optional)
If you can’t be bothered to make them, M&S do lovely ones)

2 crushed garlic cloves
2 tbs extra virgin olive oil
Salt/ pepper
3rd of 400g loaf fresh bread (sour dough, rye, brown Cobb, your choice) I used a mix of rye and wheat. You can actually use any old bread you want for this, even regular sliced, just cut the crusts off.


1. Preheat your oven to 200c (180c fan) if you’re making your own croutons.
2. In a small saucepan of boiling water pop in your eggs and simmer for 7-8 minutes. I find the yolks keep their gooey texture if you don’t over boil them. Once boiled pop them in a bowl of cold water and put to one side. 1
3. Meanwhile, roughly cut your bread into croutons (I like big fat squarish ones, so kept mine quite chunky but it’s up to you.) Pop your croutons into a large bowl with 2 tbs of olive oil and a crushed garlic clove. Give it a good mix and season with salt and pepper. Turn out onto an oiled baking tray and pop in the oven for 10-15 minutes. The smaller they are the less time they will take.
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4. While your croutons are cooking make your dressing. In a small bowl combine the mayonnaise, chopped capers, lemon zest, lemon juice, crushed garlic, Worcestershire sauce, water and pepper and give it a good whisk. Don’t be tempted to add salt, the capers are pretty salty so you shouldn’t need any.
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5. By this time your eggs should be cooled but still warm, crack, carefully peel and halve them. Also prepare the avocados by halving them, removing the stones, discarding the skin and slicing.
6. When your croutons are ready carefully remove from the oven and start assembling your salad. Cut the bottoms off two cos lettuces and discard. Pop the remaining leaves in a large bowl with the avocado and pour on your dressing. Mix well making sure the leaves are covered. Finally, top with the eggs, warm croutons, parmesan shavings and serve immediately. (I actually forgot to add parmesan to mine which I was pretty gutted about.)



If you’ve had a go at making my Avocado Caesar Salad or any of my other recipes I’d love to hear about it. @corrieheale


Halloumi Salad with Honey & Mustard Dressing


Oh you’re vegetarian? That must mean you love halloumi… Well actually yes, yes it does but that being said, I’m not a huge fan of eating it off a stick, sandwiched between a couple of burnt bits of courgette and the odd tomato. Surely we can do better than that people. Disgraceful behaviour. Actually, while we’re on the subject, I just want to say that I think grilled vegetables are horrible! There I said it, so you can take your tasteless vegetable stacks and your boring vegetable skewers and throw them to the monkeys at London Zoo.
Anyway, my favourite way to eat halloumi is straight from a hot pan into a cold salad, the salad helps cut through the saltiness of the cheese making it dangerously moreish. I’ve been known to shamelessly eat an entire packet in one day, it always starts off in a salad but later I’ll fry it and put it on toast, then I’ll fry even more of it (forget the toast altogether) and just eat by itself, alone, in a dark room like some sort of giant mouse woman.
Oh and I hate monkeys, so not sure why I mentioned them earlier, they don’t deserve any air time… Look, I just don’t like their little human hands! Lets move on…

Halloumi Salad with Honey & Mustard Dressing
Serves 2 / Takes 10 minutes / V
Make it vegan: This salad is also lovely without the halloumi 
Half a packet of halloumi, thickly sliced
1 Avocado, Skinned and sliced
2 Medium tomatoes, cut into eighths
Quarter of a red onion, finely sliced
Half a red pepper, finely sliced
Chunk of cucumber (I like to peel mine into ribbons)
Half a bag of mixed leaves
Handful of black olives in brine, roughly chopped
Spray oil
1/2 Tbs of olive oil
1 Tbs of balsamic vinegar
1/2 tsp of dijon mustard
1/2 tsp of wholegrain mustard (I like to use both mustards but you don’t have to)
1/2 tsp of honey
Salt and pepper
Serve with a couple of tablespoons of houmous and a slice of sourdough (optional)

1. Start by chopping your salady bits and bobs and put them in a large bowl. Don’t forget to salt and pepper your tomatoes separately before you add them, it makes them taste incredible. Give it a good mix and put to one side.
2. To make the dressing, pop all the ingredients in a jam jar, fasten the lid and give it a good vigorous shaking. Actually, my jam jar was dirty so I used a little jug and a spoon. Add to the salad and put to one side.
3. Slice the halloumi, spray a frying pan with oil and put on a medium to high heat. Throw the halloumi in and keep a close eye on it. Once one side is brown, turn off the heat and turn them over. The pan will still be hot so they’ll continue ti brown but not burn. Once you’re satisfied with the colour of the cheese, chuck it straight into your salad bowl, mix and pour into bowls. Season, drizzle with a bit of olive oil and serve with houmous and sourdough.
If you’ve had a go at making my salad or any of my other recipes I’d love to hear about it. @corrieheale