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.