‘Pineapple and cheese is an undisputed retro party classic. We’ve given it a modern twist with spiced halloumi and a zingy little salsa.’
Cheers to HelloFresh for the inspiration on this vegetarian recipe – a delicious combination of some of my favourite ingredients and flavours. As part of a [sponsored post] challenge, I had to choose a recipe from their huge archive of dishes to re-create at home (because right now, I’m pretty sure some of us are cooking more than ever) – and this one immediately caught my eye.
A really simple dish made using storecupboard ingredients, I actually served this up again and added a tin of black beans and a can of sweetcorn for added colour, texture and nutritional value. Definitely one I’ll be making many times – that pineapple salsa is so simple but a gamechanger!
- 2 tablespoons oil
- 1 onion or shallot, diced
- 1 red pepper, chopped
- 1 clove garlic, crushed
- 1 cube vegetable stock + 300ml boiling water
- 20g tomato puree
- 150g basmati rice
- 1 x tin pineapple rings in juice, drained
- 1 bunch mint leaves, chopped
- Zest and juice of 1 lime
- 1 x block halloumi cheese
- ½ teaspoon Mexican Spice
- 1 x bunch coriander leaves, chopped
- Heat 1 tablespoon oil in a large pan and add the onion, pepper and garlic. Cook on a medium heat for 5-7 minutes.
- Stir in the tomato puree then add the rice, pour in the stock and bring to the boil. Lower the heat to medium and pop a lid on the pan. Cook for 10 minutes, then remove from the heat and set aside (still covered) for another 10 minutes.
- Meanwhile, drain the pineapple rings and chop them into small chunks. Pop into a bowl and add in the chopped mint and the lime zest and juice. Mix well and keep in the fridge until needed.
- Cut the halloumi into 1cm thick slices. Place the other tablespoon of oil in a bowl with the Mexican spice and add the halloumi. Carefully coat in the mixture then fry for 2-3 minutes on each side until golden.
- Stir the chopped coriander into the rice pan and fluff up with a fork. Taste and season as necessary then serve out onto plates or bowls, top with the halloumi slices and a generous spoonful of pineapple salsa. Enjoy!