Chop ½ mint leaves. add grape seed oil, lemon juice and garlic. Mix well and set aside for later use.
Arrange salad leaves on platter and add sliced mango. Garnish with remaining mint leaves and thinly sliced red onion. Slice Halloumi into 1cm thick slices and pan fry until nicely coloured in a dry pan. Place Halloumi on salad and sprinkle with toasted almonds and add dressing to taste.