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Thai-inspired tomato and halloumi salad recipe
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3 ratings
Featuring Med-inspired salad ingredients and a Thai-style fish dressing, this fusion salad is really something to shout about! Serve for a lunch with friends or as an interesting side at your next BBQ. It's bold, punchy and full of flavour, coming together in just 10 minutes. See method
Ingredients
- 225g pack Tesco Finest halloumi
- 1 tsp vegetable oil
- 10g fresh coriander, finely chopped
- 2 x 250g packs Tesco Finest mixed baby tomatoes, halved
- 10g fresh mint, leaves picked
- 30g jumbo peanuts, roughly chopped
For the dressing
- 2 garlic cloves, crushed
- 2 red chillies, deseeded and finely chopped
- ½ tbsp caster sugar
- 2 tbsp fish sauce
- 2 limes, juiced
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1180kj
284kcal
14%
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Fat
19g
27%
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Saturates
10g
50%
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Sugars
9g
10%
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Salt
3.5g
59%
of the reference intake
Carbohydrate 10g
Protein 16.7g
Fibre 2.5g
Method
- Slice the halloumi into 16 x 5mm slices. Heat the oil in a nonstick frying pan over a high heat, then fry the halloumi for 2-3 mins each side until golden and charred.
- Meanwhile, make the dressing. Mix the garlic, most of the chillies, sugar, fish sauce and lime juice in a mixing bowl. Set aside 2 tbsp of the dressing in a separate bowl, then add the coriander, tomatoes and most of the mint to the mixing bowl and toss to coat.
- To serve, arrange the tomato mixture on a platter, then top with the halloumi. Drizzle over the remaining dressing and sprinkle with the remaining chillies, mint and peanuts to finish.
See more Summer salads