recipes
Spiced baked halloumi and pineapple on a red cabbage salad
Serves:
2022-02-12
Ingredients
- ¼ fresh pineapple, peeled and cored
- 200g halloumi cheese
- 1 `sweet chili flavoured` oven bag (Maggi)
- ½ small red cabbage, sliced
- 1 large red onion, sliced
- 1 large carrot, grated
- 1 bunch coriander, chopped
- 80g cashew nuts (Lamb brand)
- 2 spring onions, chopped
- Small bunch kale leaves
- 1 small pomegranate
- 1 orange
- 2 tbsp. honey
- 1 tbsp. apple vinegar
- 3 tbsp. olive oil (Borges)
Method
- Cut the haloumi and pineapple into sticks and put into the flavoured roasting bag. Add in the seasoning and bake in the oven at 180°C for 12 minutes. Meanwhile, sauté in olive oil the kale leaves, add the onions, season with salt and pepper and remove immediately. Mix the kale and onions in a bowl with the cashew nuts, red cabbage, spring onions, pomegranate, carrot and orange zest. In a small saucepan, heat the honey brown, add the juices from the orange, add the vinegar, olive oil, stir well and remove from heat. Add the honey and orange dressing to the salad season and mix well. Serve the baked pineapple and haloumi on the mixed red cabbage salad.
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