Grilled Halloumi, Pineapple and Pak Choi

Name: Grilled Halloumi, Pineapple and Pak Choi
Yield: Serves 4
Ingredients: 20 g coriander, roughly chopped; 20 g picked mint leaves, torn or chopped; zest and juice of 1 lime; 2 tbsp fresh pineapple juice; 4 cm piece of fresh ginger, grated; 2 tbsp hemp oil; 8 baby pak choi or 3 large ones; ² medium pineapple, skin cut off; 225 g good-quality halloumi, sliced; 2 tbsp extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

This is a fresh, tangy zinger of a salad made a little mellow by grilling the pineapple, which softens the flavour, and by adding a little hemp oil. Take care to sear the pak choi and not cook it through – it should still have a pleasing crunch.

Ingredients

8 baby pak choi or 3 large ones
² medium pineapple, skin cut off
225

Vegetarian
July
Gluten-free

Method

Trim the bottoms of the pak choi, leaving the leaves attached, then cut in half (or in quarters if they are larger). Cut the pineapple in half then into slices roughly 1.5 cm thick, making sure to save any juice for the salad dressing. Cut the halloumi into slices the same thickness as the pineappl