WASABI MAYO
60-80ml (¼ - jalapeno liquid
1½ tbsp drained pickled jalapenos
1 lime, rind finely grated, juiced 1 cup fresh coriander leaves, plus extra, to serve
1 cup fresh parsley leaves
1 small red onion, chopped
200g cherry tomatoes, quartered 2 mangoes, cut into 1cm pieces 360g haloumi, thickly sliced 8 soft tortillas, warmed 2 avocados, thinly sliced cup) pickled
Place ¼ cup of the pickling liquid, jalapenos, lime rind, coriander, parsley and half the onion in a blender. Blend until smooth, adding more of the pickling liquid if necessary. Season well. Transfer to a bowl and set aside.
Combine the tomato and remaining onion. Add lime juice. Season. Place the mango in a separate bowl. Season.
Preheat a barbecue grill or chargrill pan on medium. Spray haloumi with olive oil. Cook haloumi for 1-2 minutes each side or until lightly charred. Cut into strips.
Serve warm tortillas with the tomato mixture, mango, haloumi, avocado, jalapeno salsa and extra coriander. 2 tbsp Japanese soy sauce
2 tbsp mirin seasoning
3 tsp cooking sake
1½ tsp caster sugar
1½ tsp finely grated fresh ginger 2 green shallots, cut into 2cm lengths, plus extra, sliced, to sprinkle
500g skinless salmon fillets, cut into 3cm pieces
2 cups finely shredded white cabbage
Fresh coriander sprigs, to sprinkle Black sesame seeds, to sprinkle Lime cheeks, to serve
125g (½ cup) kewpie Mayonnaise 2 tsp wasabi paste lime, juiced
Place the soy sauce, mirin seasoning, cooking sake, sugar and ginger in a small bowl. Use a fork to whisk together until the sugar has dissolved.
To make the wasabi mayo, combine all the ingredients in a small serving bowl.
Alternately thread shallot and salmon onto 8 presoaked bamboo skewers.
Arrange the white cabbage on a serving platter. Sprinkle with coriander, sesame seeds and extra shallot.
Preheat a large non-stick frying pan over medium-high heat. Spray with oil. Add skewers to pan. Brush with some of the soy sauce mixture and cook for 30 seconds. Turn and brush with some of remaining soy mixture. Cook for a further 30 seconds or until cooked to your liking. Transfer skewers to the platter.
Pour the remaining soy sauce mixture into the pan. Simmer for 30 seconds. Drizzle the sauce over the skewers. Serve with the wasabi mayo and lime cheeks.