Thai Mango & Halloumi Bowl

Cook shredded coconut in a dry pan over medium heat for 2 minutes until light golden. Set aside.

Cook halloumi slices in 1 tbsp olive oil over medium-high heat for 2 minutes per side until golden-brown.

Cube the mango and papaya into bite-sized pieces.

Mix lime juice, honey, chili flakes, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl.

Arrange mango and papaya in bowls. Place halloumi slices on top.

Drizzle the chili-lime dressing over each bowl. Top with toasted coconut and torn mint leaves.