Haloumi, Chinese Cabbage Salad
SERVES 1 PREP & COOK TIME 25 mins
INGREDIENTS
2 cups chinese cabbage (Wombok), finely shredded
1 shallot, finely sliced
3/4 cup edamame beans, shelled, cooked
1/2 cup fresh mint leaves
70g haloumi cheese, cubed
1/4 cup cashew nuts, roasted, roughly chopped
DRESSING
1/4 cup lime juice
1/4 fresh chilli, finely sliced
1 tbsp sweet chilli sauce
1 pinch salt or 1 tsp fish sauce
METHOD
Heat a medium fry pan to high heat with 1 tbsp olive oil. Add haloumi cubes and brown on all sides until golden. Set aside.
Add all dressing ingredients to a jar and shake well until combined.
Place 2-3 tbsp of dressing into a large mixing bowl; add salad ingredients and 3/4 of cooked haloumi; toss well and serve with remaining haloumi peices on top.
GEORGIE’S TIPS
I like to make 4 x this recipe and keep the salad undressed for weekly lunches.
Add more energy with grilled chicken or fish.
Add more fresh veg to add extra fibre; shredded carrot, snowpeas, capsicum would work well.
