Hot Halloumi Platter With Pineapple Salsa vego main brunch

1 small ripe pineapple, peeled, cored and cut into small chunks

1 small red onion, peeled and very finely chopped

1 red chilli, deseeded and finely chopped

15g mint leaves, picked and finely chopped

Finely grated zest and juice of 1-2 limes

A pinch of sea salt flakes

0.5 tbsp olive oil

2 x 225g halloumi, patted dry and cut into 0.5cm-thick slices

In a bowl, mix the pineapple, onion, chilli, chopped mint and lime zest, then add the lime juice and salt a little at the time, tasting as you go, until the flavours are nice and punchy (depending on how juicy they are, you may not need both limes).
Heat the oven to 70C (50C fan)/gas very low.
Put your largest frying pan on a medium heat, add a little olive oil, then lay in a single layer of the sliced halloumi.
Fry for two to three minutes on each side, until golden brown and crisp, then transfer to a plate lined with kitchen paper and put in the oven to keep warm.
Repeat with the remaining halloumi in batches.
To serve, arrange the hot halloumi on a platter, dress it with the pineapple salsa (you will not need it all) and serve immediately.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥟Appetizer

CuisineMediterranean

Occasions🍗Barbecue🎊PartySummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 15m