Take your salad game up a 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!
Vegetarian Pineapple & Halloumi Salad
Vegetarian Pineapple & Halloumi Salad
with almonds & a sweet dressing
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
- Salad Dressing
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final minute, add the NOMU rub. Season and set aside.
NUTS ABOUT NUTS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PINING FOR PINEAPPLE
Return the pan to high heat. When hot, fry the pineapple pieces until charred, 2-3 minutes per side. Remove from the pan and set aside.
HELLO Halloumi
Return the pan to medium heat with a drizzle of oil. When hot, fry the Halloumi slabs until crispy and golden, 2-3 minutes per side. Remove from the pan and drain on paper towel.
MIX THINGS UP
In a salad bowl, combine the salad dressing with 10ml of sweetener (to taste), and a drizzle of olive oil. Add the rinsed leaves, the halved baby tomatoes, 1⁄2 the toasted Almonds, the crispy Chickpeas, 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!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final minute, add the NOMU rub. Season and set aside.
NUTS ABOUT NUTS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PINING FOR PINEAPPLE
Return the pan to high heat. When hot, fry the pineapple pieces until charred, 2-3 minutes per side. Remove from the pan and set aside.
HELLO Halloumi
Return the pan to medium heat with a drizzle of oil. When hot, fry the Halloumi slabs until crispy and golden, 2-3 minutes per side. Remove from the pan and drain on paper towel.
MIX THINGS UP
In a salad bowl, combine the salad dressing with 20ml of sweetener (to taste), and a drizzle of olive oil. Add the rinsed leaves, the halved baby tomatoes, 1⁄2 the toasted Almonds, the crispy Chickpeas, 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!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final minute, add the NOMU rub. Season and set aside.
NUTS ABOUT NUTS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PINING FOR PINEAPPLE
Return the pan to high heat. When hot, fry the pineapple pieces until charred, 2-3 minutes per side. Remove from the pan and set aside.
HELLO Halloumi
Return the pan to medium heat with a drizzle of oil. When hot, fry the Halloumi slabs until crispy and golden, 2-3 minutes per side. Remove from the pan and drain on paper towel.
MIX THINGS UP
In a salad bowl, combine the salad dressing with 30ml of sweetener (to taste), and a drizzle of olive oil. Add the rinsed leaves, the halved baby tomatoes, ½ the toasted Almonds, the crispy Chickpeas, 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!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final minute, add the NOMU rub. Season and set aside.
NUTS ABOUT NUTS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PINING FOR PINEAPPLE
Return the pan to high heat. When hot, fry the pineapple pieces until charred, 2-3 minutes per side. Remove from the pan and set aside.
HELLO Halloumi
Return the pan to medium heat with a drizzle of oil. When hot, fry the Halloumi slabs until crispy and golden, 2-3 minutes per side. Remove from the pan and drain on paper towel.
MIX THINGS UP
In a salad bowl, combine the salad dressing with 40ml of sweetener (to taste), and a drizzle of olive oil. Add the rinsed leaves, the halved baby tomatoes, 1⁄2 the toasted Almonds, the crispy Chickpeas, 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!
Frequently Asked Questions
What is the preparation time for Vegetarian Pineapple & Halloumi Salad?
The preparation time for Vegetarian Pineapple & Halloumi Salad with almonds & a sweet dressing is between 20 and 35 minutes.
What is the total time required to make Vegetarian Pineapple & Halloumi Salad with almonds & a sweet dressing?
The total time required to make Vegetarian Pineapple & Halloumi Salad with almonds & a sweet dressing is between 35 and 55 minutes.
How many servings does Vegetarian Pineapple & Halloumi Salad provide?
4 servings
What are the main ingredients in Vegetarian Pineapple & Halloumi Salad?
Almonds, Baby Tomatoes, Chickpeas, Fresh Pineapple Pieces, Halloumi, NOMU One For All Rub, Salad Dressing, Salad Leaves
What is the nutritional information of Vegetarian Pineapple & Halloumi Salad?
Calories: 671, Carbs: 49 grams, Fat: grams, Protein: 33.8 grams, Sugar: 18.7 grams, Salt: 773 grams
How do I prepare Vegetarian Pineapple & Halloumi Salad?
MIX THINGS UP: In a salad bowl, combine the salad dressing with 20ml of sweetener (to taste), and a drizzle of olive oil. Add the rinsed leaves, the halved baby tomatoes, 1⁄2 the toasted almonds, the crispy chickpeas, and seasoning. CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final minute, add the NOMU rub. Season and set aside. NUTS ABOUT NUTS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PINING FOR PINEAPPLE: Return the pan to high heat. When hot, fry the pineapple pieces until charred, 2-3 minutes per side. Remove from the pan and set aside. SO READY FOR THIS SALAD!: Plate up the hearty salad. Top with the charred halloumi and pineapple. Sprinkle over the remaining almonds. Yum! HELLO HALLOUMI: Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 2-3 minutes per side. Remove from the pan and drain on paper towel.
What should be prepared from my kitchen to make Vegetarian Pineapple & Halloumi Salad?
Almonds, Baby Tomatoes, Chickpeas, Fresh Pineapple Pieces, Halloumi, NOMU One For All Rub, Salad Dressing, Salad Leaves
How many calories does Vegetarian Pineapple & Halloumi Salad have?
671 calories
How much fat content does Vegetarian Pineapple & Halloumi Salad have?
grams
Woolies Products in this dish
