VIETNAMESE SALAD WITH FRIED HALLOUMI AND CASHEWS

If you’ve never considered topping an aromatic Vietnamese salad with halloumi, think again. Its salty flavour and smooth texture are enhanced by the heat of the chilli and the pungent nam pla (fish sauce). You can even eat it as a main course if you mix in some cooked rice noodles.

SERVES 4

PREP 15 MINUTES

COOK 7–8 MINUTES

85g (3oz/½ cup) unsalted cashews

250g (9oz) halloumi, sliced

2 large carrots, cut into thin matchsticks

2 courgettes (zucchini), cut into thin matchsticks

½ cucumber, cut into thin strips

4 spring onions (scallions), thinly sliced

a small handful of coriander (cilantro), chopped

a small handful of mint, chopped

DRESSING

2 tbsp peanut (groundnut) oil

1 tsp toasted sesame oil

1 tbsp nam pla (Thai fish sauce)

1 tbsp rice vinegar

juice of 1 lime

1 tbsp (soft) brown sugar

1 garlic clove, crushed

1 red bird’s eye chilli, deseeded and diced

Make the dressing: mix all the ingredients together in a jug or bowl until well combined.

Heat a large non-stick frying pan (skillet) over a medium heat. Add the cashews and toss lightly for about 3 minutes until golden brown and fragrant. Remove from the pan and set aside.

Add the halloumi to the pan and dry-fry for about 2 minutes each side until crisp and golden brown. Remove.

Mix together the carrots, courgettes (zucchini), cucumber, spring onions (scallions) and herbs. Toss gently in most of the dressing and divide among four serving plates.

Arrange the halloumi on top and scatter with the toasted cashews. Drizzle with the remaining dressing and serve immediately.

VARIATIONS

•  Use toasted peanuts instead of cashews.

•  Add some diced ginger, soy sauce or toasted sesame seeds to the dressing.

•  Mix some cherry tomatoes, bean sprouts, crisp lettuce leaves or shredded mangetout into the salad.

•  Drizzle with sweet chilli sauce.

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