summer protein salad

Chicken Shrimp Halloumi Salad

serves 4

INGREDIENTS:

2 cooked chicken breasts, sliced

1 tbsp olive oil

12 large raw shrimp marinated with 1 tsp mix of smoked paprika, cumin, salt and pepper

1 brick of halloumi cheese

1/2 kabocha pumpkin, 1/4 inch sliced

3 cups baby spinach

2 cups chopped romaine

1 cucumber, peeled and sliced into 1/2 inch chunks

1/2 cup cooked farro, quinoa or brown rice

1/4 cup pesto 

4 tbsp sunflower seeds

METHOD:
1. In a large non-stick pan, heat olive oil over medium high and cook marinated shrimp for 1-2 minutes per side until done. Remove from pan and set aside.

2. In the same pan, add the brick of halloumi. Leave undisturbed for 1-2 minutes until golden. Gently flip and repeat on the other side. Transfer to a cutting board and once cool, slice the cheese in to 1/2 inch wide pieces.

3. Steam or grill the pumpkin slices until tender. Set aside.

4. In a large serving bowl, add spinach, romaine, cucumber and farro or other grain of your choice.

5. Top with chicken breast, shrimp, halloumi and pumpkin slices.

6. Drizzle pesto over top, sprinkle with sunflower seeds and serve!

classic hong kong noodle dish not from singapore

Singapore Noodles (星洲炒米)
serves 6-8

INGREDIENTS
For the noodles:
200g rice vermicelli
2 eggs, for an omelette

1 onion, halved and thinly sliced

1 carrot, julienned
1 bell pepper, julienned
2 green onions, chopped
cilantro sprigs for garnish
1 cup of thinly sliced char siu, cooked pork or chicken
1 cup of shrimp, squid or sliced fish balls
3-4 tbsp vegetable oil

For the sauce:
45 ml fish sauce
1 1/2 tsp curry powder
1/2 tsp red chili flakes
2 tsp sugar
1/2 tsp salt
15 ml water

METHOD:
1. In a large bowl, soak rice vermicelli in some warm water until soft and pliable, about 15-20 minutes. Drain and set aside.

2. In a glass measure, make the sauce by mixing the ingredients together. Set aside.

3. In a large non stick pan or wok, heat 1 tbsp vegetable oil over medium high heat and make a thin omelette. Lift onto a cutting board and let cool. Slice finely into strips and set aside.

4. In the same pan, heat another 1 tbsp vegetable oil. Add onions, carrots and stir-fry until tender crisp, about 3-4 minutes. Add bell peppers and a pinch of salt. Stir-fry for 2 minutes longer. Remove from pan and set aside.

5. In the same pan, add another 2 tbsp vegetable oil. Add meat, seafood and stir-fry for 2-3 minutes until golden. Add rice vermicelli and slowly drizzle the sauce over the noodles. Keep tossing the noodles until the sauce is completely incorporated. Add the vegetables, shredded omelette, green onions and toss well. Pour onto a serving platter, garnish with cilantro and serve.