Vietnamese Greek Salad

How to make Vietnamese Greek Salad

Prep Time: 15 minutes        |        Cook Time: 10 minutes        |        Serves: 8

Ingredients

Nuoc cham:

• 2 tbsp Asia Green Garden fish sauce
• ¼ cup fresh lime juice (about 2 limes)
• ¼ cup White Mill caster sugar
• ¼ cup water
• 2 The Herb Garden red and green chillies, thinly chopped
• 2 cloves garlic, minced

Salad:

• 4 cucumbers, peeled and sliced
• 2 punnets cherry tomatoes, halved
• ½ red onion, sliced
• 1 cup picked mint leaves
• 1 cup picked basil leaves
• 2 tbsp The Olive Tree olive oil
• 2 x 225g Emporium Selection halloumi, each cut lengthways into thirds

Method

1. To prepare the nuoc cham, in a small bowl combine fish sauce, lime juice, sugar and water. Whisk the lime mixture until the sugar is dissolved, add chillies and garlic, stir well until combined. Taste and adjust the seasoning if necessary, adding more sugar, lime juice or chilies to suit your preference.
2. To prepare the salad, lay out the cucumbers, cherry tomatoes and onion on a large platter and sprinkle with herbs.
3. Heat a grill pan or bbq grill over medium heat. Drizzle the halloumi with olive oil and place on the grill for 1-2 minutes each side, until marked and warm.
4. Serve grilled halloumi on top of the salad. Drizzle with nuoc cham sauce and serve with extra sauce.