Charred pineapple and halloumi salad with fermented chilli dressing
This sweet and salty charred pineapple and halloumi salad recipe is as cheerful in winter as it is in the warmer months. The fermented chilli sauce adds plenty of interest and a further pop of vibrant colour.
- Total:
Ingredients
- ¼red cabbage, thinly sliced
- 1pineapple, peeled, cored and rings cut into quarters
- 225g of halloumi, sliced
- oil, for cooking
- 1green chilli, thinly sliced
- 1handful of mint leaves
- 1spring onion, thinly sliced
- 1handful of toasted peanuts
- 3tbsp of lime juice
- 1tsp honey
- 1tbsp of olive oil
- 2tbsp of fermented chilli sauce, see above
Instructions
Step 1
Mix all the dressing ingredients together and add a small splash to the cabbage, massaging with your hands to softenStep 2
Heat a griddle pan or barbecue. Rub the pineapple and halloumi slices with a little oil and griddle/grill for 2-3 minutes, or until charred on both sidesStep 3
Arrange the cabbage on a serving plate and top with the pineapple and halloumi. Add the green chilli, mint and spring onion and top with the remaining dressing. Scatter over the peanuts to serve