Korean Halloumi Salad

Instructions

1. 1

   In a blender or food processor, combine ginger, garlic, Korean chili flakes, rice vinegar, and 1 tablespoon of sesame oil. Blend until smooth.

   Tip: Blend until smooth for an intense flavor.

2. 2

   In a large bowl, whisk together remaining 1 tablespoon of sesame oil, salt, and black pepper.

   Tip: Use this dressing to coat the salad.

3. 3

   In a separate pan, heat the remaining 2 tablespoons of sesame oil over medium heat. Add the carrots, red bell pepper, and cucumber. Stir-fry until the vegetables are tender-crisp.

   Tip: Stir-fry until tender-crisp to maintain crunch.

4. 4

   In a small pan, melt 1 tablespoon of butter over low heat. Add the halloumi cheese and cook until golden brown on both sides.

   Tip: Don't overcook, or it will become too crispy.

5. 5

   To assemble the salad, place a portion of the stir-fried vegetables in a bowl, followed by a slice of halloumi cheese, and finish with a drizzle of the dressing.

   Tip: Garnish with toasted sesame seeds and green onions, if desired.

6. 6

   Garnish with toasted sesame seeds, green onions, and a sprinkle of Korean chili flakes, if desired.

   Tip: Optional but adds extra flavor and crunch.

7. 7

   Serve immediately and enjoy!

   Tip: Best served fresh, as the dressing can thicken over time.