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halloumi and mango noodle salad // brooklyn supper
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Halloumi and Mango Noodle Salad with Cilantro-Coconut Dressing
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Halloumi and mango may seem like an unlikely pairing, but it's a good combo, trust me. Sweet and salty, chewy and juicy, this is a light meal for a summery day.
Recipe Type: Dinner
Makes: 2 servings
Author: Izy Hossack, reprinted with permission from The Savvy Cook
Ingredients
Noodle Salad
  • 1/2 cup frozen shelled edamame (I subbed blanched fresh green beans)
  • 5 1/2 ounces dry soba or udon noodles
  • 4 1/2 ounces halloumi cheese cut into 1/8-inch thick slices
  • 1/2 large ripe mango, peeled and cubed
  • 2 scallions thinly sliced
  • handful of basil coarsely chopped
  • handful of cashews or peanuts coarsely chopped (I omitted the nuts)
Cilantro-Coconut Dressing
  • 2 handfuls cilantro leaves
  • 1/4 ounce piece of ginger root peeled and minced or grated
  • juice of 1 lemon
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon granulated sugar honey, or date paste
  • 1 to 2 pinches crushed red pepper
  • 1/2 cup coconut milk
Instructions

  1. Put frozen edamame in a colander in the sink. Add the noodles to a saucepan of boiling water over medium heat. Cook for length of time specified in the package directions, then pour the noodles and cooking water over over the frozen edamame in the colander. Let sit 30 seconds (to thaw edamame), then rinse under cold running water to prevent noodles from clumping.

  2. Heat a dry, nonstick skillet over medium heat. Add the sliced halloumi and cook until light golden on the underside, 2 - 4 minutes, then flip over and cook on the other side. Remove from pan.

  3. Blend all the dressing ingredients together. This can be done in a beaker using a handheld blender or in a countertop blender. If you don't have a blender, just chop the cilantro leaves as finely as possible and stir into remaining dressing ingredients.
  4. Toss the noodles and edamame with the cubed mango, scallions, basil, and cashews or peanuts. Divide the salad between 2 plates and top with dressing and halloumi slices.
Recipe Notes

Recipe reprinted with permission from The Savvy Cook by Izy Hossack. Copyright 2017, Mitchell Beazley.