Recipe by: Dr. Joanna McMillan featured on Good Chef Bad Chef
Ingredients
- 1 block haloumi, cut into cubes
- 1 cup fresh pineapple, cut into chunks
- 1 red capsicum, chopped into chunks
- 1 small red onion, cut into wedges
- 1 tbsp extra virgin olive oil
- ½ tsp smoked paprika or mild chilli powder (optional)
- Salt and pepper
Herb–Lime Drizzle
- 1 tbsp extra virgin olive oil
- Juice of ½ lime
- 1 tbsp finely chopped mint or coriander
- Black pepper
Crunchy Seed Sprinkle
- 1 tbsp pumpkin seeds
- 1 tbsp sesame seeds
Haloumi & Pineapple Skewers
METHOD
Thread pineapple, haloumi, capsicum, and onion onto skewers in any order. Repeat until everything is used.
Brush lightly with extra virgin olive oil and sprinkle with smoked paprika (optional), salt and pepper. Pan-fry or barbecue over medium–high heat for 6–8 minutes, turning to brown all sides. The haloumi should be golden and the pineapple slightly caramelised.
Make the drizzle by whisking together in a small bowl or jar the extra virgin olive oil, lime juice, chopped mint or coriander, and black pepper.
Toast the pumpkin and sesame seeds lightly in a dry pan for 1–2 minutes.
Place skewers on a platter, spoon over the herb–lime drizzle, and scatter with the toasted seeds for crunch.
