3 corn tortillas
2 tbsp olive oil
1 pinch salt
1 pinch paprika
1 pinch cumin
1 fresh mango, cubed
1 fresh pineapple, cubed (option to keep outer halves of pineapple as a bowl for the salsa)
1 whole avocado, cubed
Juice of 1 lime
2 mint leaves, chopped
6 jalapeños, diced
1 block haloumi cheese, cut into thin squares
Preheat oven to 180°C.
On a chopping board oil tortillas with coconut oil and stack on top of each other. Slice stack in half to make six perfect dipping size chips.
Arrange the tortilla chips on baking tray and sprinkle a pinch of salt, paprika and cumin over the top.
Bake for 8-12 minutes until crispy, and allow to cool.
In a medium bowl combine mango, pineapple, avocado, jalapeños, lime juice and mint.
Scatter salsa over tortilla chips.
Shallow fry halloumi, drain on paper towel, and scatter over the salsa.
If you have extra salsa it can be stored in the fridge for up to two days.