Take your salad game up another notch with this unexpected flavour combination of salty, crispy-fried halloumi slabs & sweet, charred pineapple. The supporting players for this dish are tangy baby tomatoes, nutty chickpeas, almonds, & a sweet-mustard citrus salad dressing – all forming a champion culinary team!
Charred Pineapple & Halloumi Salad
Charred Pineapple & Halloumi Salad
with almonds, a sweet dressing & crispy chickpeas
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Baby Tomatoes
- Chickpeas
- Fresh Pineapple Pieces
- Halloumi
- NOMU One For All Rub
- Raw Almonds
- Salad Dressing
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISPY CHICKPEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained chickpeas and fry for 8-10 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in. In the final minute, add the rub. Season and set aside.
NUTS ABOUT NUTS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
PINING FOR PINEAPPLE
Return the pan to a high heat. When hot, fry the pineapple pieces for 2-3 minutes per side until charred. Remove from the pan and set aside.
HELLO HALLOUMI
Return the pan to a medium heat with a drizzle of oil. When hot, add the halloumi slabs and fry for 2-3 minutes per side until crispy and golden. Remove from the pan and drain on paper towel.
MIX THINGS UP
In a bowl, combine the rinsed leaves, the halved baby tomatoes, ½ the toasted almonds, the crispy chickpeas, the salad dressing, and seasoning.
SO READY FOR THIS SALAD!
Plate up the hearty salad. Top with the charred halloumi and pineapple. Sprinkle over the remaining almonds. Yum!
Chickpeas - 120g
NOMU One For All Rub - 1
Salad Dressing - 1
Raw Almonds - 1
Fresh Pineapple Pieces - 100g
Halloumi - 80g
Salad Leaves - 40g
Baby Tomatoes - 80g
CRISPY CHICKPEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained chickpeas and fry for 8-10 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in. In the final minute, add the rub. Season and set aside.
NUTS ABOUT NUTS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
PINING FOR PINEAPPLE
Return the pan to a high heat. When hot, fry the pineapple pieces for 2-3 minutes per side until charred. Remove from the pan and set aside.
HELLO HALLOUMI
Return the pan to a medium heat with a drizzle of oil. When hot, add the halloumi slabs and fry for 2-3 minutes per side until crispy and golden. Remove from the pan and drain on paper towel.
MIX THINGS UP
In a bowl, combine the rinsed leaves, the halved baby tomatoes, ½ the toasted almonds, the crispy chickpeas, the salad dressing, and seasoning.
SO READY FOR THIS SALAD!
Plate up the hearty salad. Top with the charred halloumi and pineapple. Sprinkle over the remaining almonds. Yum!
Chickpeas - 240g
NOMU One For All Rub - 1
Salad Dressing - 1
Raw Almonds - 1
Fresh Pineapple Pieces - 200g
Halloumi - 160g
Salad Leaves - 80g
Baby Tomatoes - 160g
CRISPY CHICKPEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained chickpeas and fry for 12-15 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in. In the final minute, add the rub. Season and set aside.
NUTS ABOUT NUTS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
PINING FOR PINEAPPLE
Return the pan to a high heat. When hot, fry the pineapple pieces for 2-3 minutes per side until charred. Remove from the pan and set aside.
HELLO HALLOUMI
Return the pan to a medium heat with a drizzle of oil. When hot, add the halloumi slabs and fry for 2-3 minutes per side until crispy and golden. Remove from the pan and drain on paper towel.
MIX THINGS UP
In a bowl, combine the rinsed leaves, the halved baby tomatoes, ½ the toasted almonds, the crispy chickpeas, the salad dressing, and seasoning.
SO READY FOR THIS SALAD!
Plate up the hearty salad. Top with the charred halloumi and pineapple. Sprinkle over the remaining almonds. Yum!
Chickpeas - 360g
NOMU One For All Rub - 1
Salad Dressing - 1
Almonds - 30g
Fresh Pineapple Pieces - 300g
Halloumi - 240g
Salad Leaves - 120g
Baby Tomatoes - 240g
CRISPY CHICKPEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained chickpeas and fry for 12-15 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in. In the final minute, add the rub. Season and set aside.
NUTS ABOUT NUTS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
PINING FOR PINEAPPLE
Return the pan to a high heat. When hot, fry the pineapple pieces for 2-3 minutes per side until charred. Remove from the pan and set aside.
HELLO HALLOUMI
Return the pan to a medium heat with a drizzle of oil. When hot, add the halloumi slabs and fry for 2-3 minutes per side until crispy and golden. Remove from the pan and drain on paper towel.
MIX THINGS UP
In a bowl, combine the rinsed leaves, the halved baby tomatoes, ½ the toasted almonds, the crispy chickpeas, the salad dressing, and seasoning.
SO READY FOR THIS SALAD!
Plate up the hearty salad. Top with the charred halloumi and pineapple. Sprinkle over the remaining almonds. Yum!
Chickpeas - 480g
NOMU One For All Rub - 1
Salad Dressing - 1
Raw Almonds - 1
Fresh Pineapple Pieces - 400g
Halloumi - 320g
Salad Leaves - 160g
Baby Tomatoes - 320g
Woolies Products in this dish
