Thai Halloumi Salad

Instructions

1. 1

   In a large bowl, combine diced mango, red onion, and chopped cilantro.

   Tip: To prevent browning, sprinkle with lime juice.

2. 2

   In a small bowl, whisk together fish sauce, lime juice, rice vinegar, and 1 tsp of sesame oil.

   Tip: Adjust the dressing to your taste, adding more fish sauce if desired.

3. 3

   Heat 1 tsp of sesame oil in a large skillet over medium heat.

   Tip: Use a thermometer to ensure the oil reaches 180°C (350°F).

4. 4

   Add the diced halloumi cheese to the skillet and cook until golden brown on both sides.

   Tip: Flipping the cheese is essential for achieving an even crust.

5. 5

   In a separate pan, toast the peanuts over medium heat until fragrant.

   Tip: Keep an eye on the peanuts to avoid burning.

6. 6

   In a small bowl, mix together the toasted peanuts, red chili flakes, salt, and black pepper.

   Tip: Adjust the spice level to your liking.

7. 7

   To assemble the salad, place a portion of the mango mixture on a serving plate, then top with crispy halloumi cheese, toasted peanuts, and a drizzle of the dressing.

   Tip: Garnish with fresh mint leaves, if desired.

8. 8

   Serve immediately and enjoy!

   Tip: The salad is best consumed fresh, but it can be stored in the refrigerator for up to 2 hours.

9. 9

   To make the dressing more substantial, whisk in 1 tbsp of water and adjust the seasoning.

   Tip: This ensures the dressing is balanced and not too acidic.

10. 10

    If you prefer a spicier dressing, add more red chili flakes to taste.

    Tip: Be cautious, as the heat level can quickly become overwhelming.