Ingredients

The following ingredients have 4 Servings
  • 250 g Halloumi (cubed)
  • Vegetable Oil
  • Rice (to serve)
  • 85 ml Coconut Milk
  • 120 g Chunky Peanut Butter
  • 2 tsp Soy sauce
  • 2 tsp Fish Sauce
  • 1 Chilli (finely chopped)
  • 5 tsp Light Brown Sugar
  • 1 Cucumber
  • 1/2 tsp Rice Vinegar
  • 1/2 tsp Salt
  • 2 tbsp Sesame Oil
  • 1 clove Garlic (crushed)
  • 1/2 tsp Sugar
  • 2 tsp Soy Sauce

Instruction

  • Put the coconut milk, peanut butter, soy sauce, fish sauce, chilli and sugar in a small saucepan and heat gently until melted. Stir until smooth then set aside to cool.
  • Smack the cucumber a few times with a rolling pin then chop, place in a bowl and sprinkle with salt. Mix together all the other ingredients. When the cucumber has been sitting for about 10 minutes drain and pour over the dressing. 
  • Thread the cubes of halloumi on skewers. Brush the halloumi with vegetable oil. Heat a griddle pan to high or use the barbecue. Cook the halloumi on all sides until slightly charred. Serve with the sauce, cucumber salad and rice.