Carrot, courgette and halloumi salad with ginger and sesame recipe
You can leave the vegetables to marinate for a couple of hours before serving, if you like, but fry the halloumi at the last minute as it’s best served warm.
Depending on how hungry you are, this recipe can feed 2-4 people.
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Ingredients
- 2 tbsp light olive oil
- 1 tsp toasted sesame oil
- 1.5 tbsp cider vinegar
- 1 tbsp light brown soft sugar
- 1 tbsp light soy sauce
- 1 tsp finely grated fresh root ginger
- 1 courgette
- 4 large carrots (about 450g), peeled
- 50 g cashew nuts
- 1 tbsp sesame seeds
- 250 g halloumi, cut into 1cm slices
- 2 tbsp light olive oil
- 1 tsp toasted sesame oil
- 1.5 tbsp cider vinegar
- 1 tbsp light brown soft sugar
- 1 tbsp light soy sauce
- 1 tsp finely grated fresh root ginger
- 1 courgette
- 4 large carrots (about 450g), peeled
- 1.8 oz cashew nuts
- 1 tbsp sesame seeds
- 8.8 oz halloumi, cut into 1cm slices
- 2 tbsp light olive oil
- 1 tsp toasted sesame oil
- 1.5 tbsp cider vinegar
- 1 tbsp light brown soft sugar
- 1 tbsp light soy sauce
- 1 tsp finely grated fresh root ginger
- 1 courgette
- 4 large carrots (about 450g), peeled
- 1.8 oz cashew nuts
- 1 tbsp sesame seeds
- 8.8 oz halloumi, cut into 1cm slices
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Whisk the oils, vinegar, sugar, soy sauce and ginger together in a large bowl. Using a vegetable peeler or mandoline, peel ribbons of the courgette and carrot into the bowl; finely slice the cores. Toss in the dressing, then set aside to marinate while you prepare everything else.
- Heat a large non-stick frying pan over a medium heat. Toast the cashew nuts for 3-4 minutes until golden; set aside. Next toast the sesame seeds for 2-3 minutes, stirring often until golden; set aside with the nuts. Fry the halloumi for 1-2 minutes on each side until golden.
- Lift the vegetables from the dressing and put on a platter or plates. Top with the halloumi and scatter over the nuts and seeds. Serve immediately while the cheese is still warm, spooning over a little extra dressing, if liked.
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