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
Ingredients
Metric
Imperial
- 1/4 red cabbage, thinly sliced
- 1 pineapple, peeled, cored and rings cut into quarters
- 225g of halloumi, sliced
- oil, for cooking
- 1 green chilli, thinly sliced
- 1 handful of mint leaves
- 1 spring onion, thinly sliced
- 1 handful of toasted peanuts
Fermented chilli dressing
- 3 tbsp of lime juice
- 1 tsp honey
- 1 tbsp of olive oil
- 2 tbsp of fermented chilli sauce, see above
SAVE RECIPE
Method
1
Mix all the dressing ingredients together and add a small splash to the cabbage, massaging with your hands to soften
- 3 tbsp of lime juice
- 1 tsp honey
- 1 tbsp of olive oil
- 2 tbsp of fermented chilli sauce, see above
- 1/4 red cabbage, thinly sliced
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
- 1 green chilli, thinly sliced
- 1 handful of mint leaves
- 1 spring onion, thinly sliced
- 1 handful of toasted peanuts
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