** Prep time: 15 minutes
** Serves: 4 people
1 Packet of Halloumi Cheese
1/2 Cup of Baby Spinach
1/2 Cup of Edamame Beans
¼ Cup of Roasted Black and White Sesame Seeds
1/8 Cup of Roasted Sunflower Seeds
1 tsp Sesame Oil
Balsamic Vinegar Glaze
Salt to taste
- Squeeze the lime into a bowl.
- Add the roasted black and white sesame seeds as well as the sunflower seeds.
- Add the 1 tsp of Sesame Oil and mix well.
- Cut the cucumber in half (so that it forms a semi circular tube)
- Slice it into long, thin ribbons and make sure it is thin enough to wrap around.
- Grate the carrot into smaller noodle- like ribbons.
- Cut the halloumi into thin, long pieces and then grill each piece. (Make sure you don’t grill until you are ready to serve as this cheese tends to get very chewy)
- Place the grilled halloumi on a flat cucumber ribbon, add some baby spinach on top and gently wrap the cucumber around to close. (Keep following this till you are out of halloumi and cucumber ribbons)
- Add the rest of the baby spinach, carrot ribbons and edamame beans around the dish.
- With a spoon, glaze the ribbons with a generous amount of the dressing and add the rest around the plate.
- Drizzle the balsamic glaze over your salad.
- Add salt to taste, but be wary- Halloumi is a very salty cheese!
- Don’t grill the Halloumi before you are ready to serve.
- If the ribbons are too complicates, you can create a chopped salad and toss it
- For more flavour, you may soak the carrots, cucumber and spinach in the dressing before plating it.