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Miso-Marinated Charred Halloumi with Soba & Sesame Cucumber
Charred miso-marinated halloumi served over warm soba with a tangy sesame cucumber crunch and a quick ginger-miso dressing.
- 250 g halloumi
- 25 g white miso paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp runny honey
- 15 g fresh ginger
- 200 g soba noodles
- 200 g cucumber
- 2 tsp sesame oil
- 10 g toasted sesame seeds
- 2 pc spring onions
- 1 pc garlic
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Add to a shopping listHow the shopping list works →- Step 1
Thinly slice the cucumber. Finely slice the spring onions (reserve a little for serving). Grate the ginger and mince the garlic.
- Step 2
Make the miso marinade: in a bowl mix miso paste, soy sauce, rice vinegar, honey, half the grated ginger, and 1 tsp water. Stir until smooth.
- Step 3
Cut halloumi into 1 cm thick slabs. Toss with the miso marinade and leave for 10 minutes while you cook the noodles and prep the salad.
- Step 4
Boil a large pan of salted water. Cook soba noodles according to packet instructions (usually 4–6 minutes). Drain and rinse under cold water to stop cooking, then set aside.
- Step 5
Char the halloumi: heat a non-stick frying pan over medium-high. Add 1 tsp sesame oil (or a small splash of neutral oil if needed). Fry halloumi 2–3 minutes per side until deeply browned and slightly crisp at the edges. Spoon over any sticky marinade left in the bowl; cook 30 seconds to glaze.
- Step 6
Make the dressing for the cucumber: in a bowl mix remaining sesame oil, 1 tsp rice vinegar, a pinch of salt, and the remaining ginger. Stir in 1–2 tbsp hot noodle water to loosen.
- Step 7
Assemble: toss noodles with the cucumber dressing. Top with charred halloumi, scatter over sesame seeds, remaining spring onions, and serve immediately.
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