Step 1 In a blender or food processor, combine the soft herbs, lemon juice, garlic, and Dijon mustard. Blend while slowly adding olive oil until smooth. Season with salt and pepper to taste. Set aside. Step 2 Prepare the cucumbers by slicing into quarters lengthwise. Using the flat side of a knife, gently press down to smash them, then cut into bite-sized pieces. Step 3 Slice the halloumi into thick strips. Heat a non-stick pan over medium heat and cook the halloumi for 1-2 minutes per side, until golden brown. Remove from heat. Step 4 In a large bowl or platter, layer the smashed cucumbers, mango slices, and pickled red onion. Add the fried halloumi, sprinkle with toasted pine nuts, and top with fresh dill and parsley. Step 5 Drizzle the salsa verde dressing over the salad just before serving. Toss lightly to coat and enjoy immediately!
