Halloumi & Mango Noodle Salad
(From The Splendid Table Newsletter)
Put the frozen edamame in a colander in the sink.
Add the noodles to a saucepan of boiling water over medium heat. Cook for length of time on package directions. Pour the cooked noodles and water over frozen edamame in the colander. Let sit 30 seconds (to thaw the edamame), then rinse under cold running water to prevent the noodles from clumping.
Heat a dry skillet over medium heat. Add the sliced halloumi and cook until light golden on the underside, 2 to 4 minutes, then flip over and cook on the other side. Remove from pan.
Blend all the dressing ingredients together.
Toss the noodles and edamame with the mango, scallions, basil and nuts.
Divide the salad between 2 plates and top with the dressing and halloumi or tofu.
Ingredients
Directions
(From The Splendid Table Newsletter)
Put the frozen edamame in a colander in the sink.
Add the noodles to a saucepan of boiling water over medium heat. Cook for length of time on package directions. Pour the cooked noodles and water over frozen edamame in the colander. Let sit 30 seconds (to thaw the edamame), then rinse under cold running water to prevent the noodles from clumping.
Heat a dry skillet over medium heat. Add the sliced halloumi and cook until light golden on the underside, 2 to 4 minutes, then flip over and cook on the other side. Remove from pan.
Blend all the dressing ingredients together.
Toss the noodles and edamame with the mango, scallions, basil and nuts.
Divide the salad between 2 plates and top with the dressing and halloumi or tofu.
