Asian noodle salad

Ingredients

1/4 cup sesame seeds
1/4 cup pumpkin seeds
1/2 cup peanuts
200g block halloumi, diced
250g noodles (we use quinoa rice noodles)

Sauce

2 tbsp peanut butter
2 tbsp sesame oil
2 tbsp olive oil
1 tbsp soy sauce
1 tsp minced chilli
1 tsp minced garlic

Salad

1/4 red or green cabbage, shredded
2 carrots, julienned
(peeled first if desired)
1/2 red capsicum, sliced
2–3 spring onions, sliced

Method

Toast the sesame seeds and pumpkin seeds in a dry frying pan. Combine with the peanuts and set aside. In the same pan, fry the halloumi until brown on each side and set aside.

Boil the noodles in a large pot of water over a medium heat until al dente. Drain and set aside. For the sauce, place all the ingredients in a pot over a medium heat, stirring to combine. Add a little water if the mixture becomes too thick.

To assemble the salad, place all the vegetables in a large serving bowl. Add the halloumi, noodles and sauce and mix well to combine. Serve the salad topped with the peanut mixture.