Charred pineapple and halloumi salad with fermented chilli dressing

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This recipe is part of a series of ideas for using this lacto-fermented chilli sauce. Charred pineapple and halloumi combine to make a sweet and salty salad that’s 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.

First published in 2023




Fermented chilli dressing

  • 3 tbsp of lime juice
  • 1 tsp honey
  • 1 tbsp of olive oil
  • 2 tbsp of fermented chilli sauce, see above



Mix all the dressing ingredients together and add a small splash to the cabbage, massaging with your hands to soften


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 sides


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

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