Hawaiian Halloumi

‘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!

Ingredients:

  • 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
  • Β½ teaspoon Mexican Spice
  • 1 x bunch coriander leaves, chopped

Get making!

  1. Heat 1 tablespoon oil in a large pan and add the onion, pepper and garlic. Cook on a medium heat for 5-7 minutes.
  2. 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.
  3. 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.
  4. 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. 
  5. 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!