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Halloumi Seaweed Snacks with Cucumber Mango Salsa

Here’s a vibrant summery snack to brighten your day! Sweet and tangy cucumber mango salsa paired with savory and chewy halloumi cheese makes for a magical combination.

Halloumi Seaweed Snacks with Cucumber Mango Salsa
Recipe Serves 3
Minutes Prep 20
Minutes Cook 8
Total Minutes 28
Difficulty: easy


200g halloumi cheese
Olive oil
1 pack Annie Chun’s Organic Sea Salt Seaweed Snacks
1 cucumber, diced
1 large mango, peeled and sliced
½-1 jalapeño, thinly sliced
Juice of ½ lime
Salt and pepper


Slice the halloumi cheese into ½-inch thick slices

To make the cucumber mango salsa, place the cucumber, mango, jalapeno, lime juice, and pinch of salt in a bowl. Toss to combine and set aside until ready to use.

Place halloumi slices on a plate in a single layer and drizzle with a light coating of olive oil. Season with pepper and salt.

Heat a grill pan over medium-high heat. Add the cheese to the pan in a single layer and grill in batches if needed. Cook until golden brown on both sides, about 2-3 minutes per side.

To assemble, place a slice of grilled halloumi cheese on a sheet of sea salt seaweed snack. Top with cucumber mango salsa and serve.

  • Sea Salt
Using Annie Chun's Seaweed Crisps to make sushi rolls