Bring a ray of pineapple sunshine to the classic halloumi salad bursting with fresh summery flavours. Note: Instead of molasses (also known as treacle) you can make a simple brown sugar syrup by combining 1 teaspoon of brown sugar with half a teaspoon of boiling hot water and mixing until the sugar is dissolved.
1 small pineapple
500g halloumi cheese
2 teaspoons dark molasses (see note above)
Small handful fresh mint leaves
Small handful coriander leaves
Ground black pepper, to taste
Peel pineapple and slice into 5mm-thick slices. Slice halloumi cheese into 5mm-thick slices.
Preheat a grill pan or barbecue over medium high heat and cook pineapple rings until lightly caramelises. Remove from pan, slice each in half and arrange on a serving platter – it’s okay for it to cool down. Return pan to heat and cook halloumi for a minute on each side or until golden on both sides.
Place grilled haloumi on top of the pineapple slices and top each with a few drops of the molasses. Sprinkle the salad with torn mint and coriander leaves and season to taste with black pepper.