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.
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 1.5cm thick, making sure to save any juice for the salad dressing. Cut the halloumi into slices the same thickness as the pineappl