Chilli Garlic Halloumi & Green Paw Paw Salad
This salad tastes like summer in a bowl. It looks impressive, but you can pull it together in under 20 minutes.
It’s also perfect for “bring a plate” season. Prep the salad ingredients and dressing at home in separate containers. When you arrive, toss the salad with the dressing, grill the halloumi, and lay it on top – easy, fresh and ready to serve.
We’ve left the chilli and garlic out of the dressing because the halloumi already brings the heat, but if you like things punchier, add them back in – just crush them first.
We reckon this is one of the best mash-ups of Southeast Asian freshness and Mediterranean comfort out there… and yes, we’re absolutely claiming it as our own.
Serves: 2-3 as a meal, 4-6 as part of a bigger feast.
We'd love to hear what you think so leave us a comment below.
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Ingredients
- 200g Chilli Garlic Halloumi
- ½ cup roasted peanuts
- a good handful of snake or green beans, cut into 1-2cm lengths
- 200g cherry tomatoes, halved
- 4-6 cups of shredded green paw paw (papaya)
- small bunch of Thai basil, leaves only
Dressing
- ¼ cup palm sugar
- ¼ cup lime juice
- ¼ cup fish sauce
- extra garlic and chilli if you love the heat
Instructions
- Peel paw paw and use a veggie shredder to shred. Extra will store in fridge for a few days.
- Crush peanuts unevenly, size is not important.
- Combine palm sugar, fish sauce and lime juice. Stir until dissolved.
- Add beans to a mortar and pestle and bruise (a strong bowl & the end of a rolling pin will do the job. The bruising is important to take up flavour)
- Add tomatoes and bruise. (yes, lots of bruising)
- Add shredded paw paw and bruise. (its all about the bruising!)
- Add crushed nuts + dressing and combine.
- Add to a large bowl and scatter nuts & basil leaves over top.
- Cut halloumi into 4-6 pieces, fry until golden and lay on top.
