Halloumi and grilled mangoes with fried capers

2 packets of halloumi (grilling cheese), 160 g each, cut into slices
2 large mangoes, peeled and sliced
30 ml (2 tbsp.) capers
60 ml (1/4 cup) Signé Caméline virgin camelina oil
2 radishes, sliced
60 ml (1/4 cup) microgreens of your choice

For the flavored oil:
60 ml (1/4 cup) Signé Caméline virgin camelina oil
30 ml (2 tbsp.) fresh lime juice
15 ml (1 tbsp.) lime zest
15 ml (1 tbsp.) chopped fresh chives
1 chopped green onion
Ground pepper, to taste

1. In a bowl, combine the ingredients for the flavored oil.
2. On a baking sheet lined with parchment paper, place the halloumi and mango slices, then brush them with a little flavored oil. Cover and leave to marinate for 15 minutes in the fridge.
3. When cooking, preheat the barbecue to medium-high (about 220°C – 425°F).
4. Pat the capers dry with paper towel.
5. In a small saucepan, heat the oil over medium heat. Fry the capers for 30 to 40 seconds, until bursting and crispy.
6. Drain and place on absorbent paper.
7. Oil the hot barbecue grill or, if desired, place a non-stick barbecue cooking sheet on it, then place the slices of halloumi and mangoes.
8. Cook for 1 to 2 minutes on each side, until the slices are golden brown.
9. Remove from the barbecue and cut the mango slices into cubes.
10. In a serving dish, place the slices of halloumi, then sprinkle with mango cubes.
11. Top with radishes, fried capers, microgreens and remaining flavored oil.

A perfect oil for the summer!
At home, at the cabin or at the campsite, simplify your life this summer by using a single type of oil for all your recipes: Signé Caméline virgin camelina oil. As it has one of the highest smoke points on the market, it is ideal for cooking on the barbecue. In addition, with its refined and balanced taste giving way to hints of sesame and hazelnuts, camelina oil is delicious in a salad, vinaigrette or mayonnaise. As a bonus, it contains 35% omega-3 and is produced in Quebec.

Recipe credit Pratico-Pratiques