Pineapple salad and the summer can come! While it's still snowing in Finland a bit, the spring is far here in southern England and today is a beautiful weather. What could be better than a salad for dinner.
I recently saw this wonderful Oven-dried pineapple and bitter leaf salad recipe by Yotam Ottolenghi, and of course had to make it. I'm a bit of an Ottolenghi fan anyway, so I'm always following what new vegetarian recipe creations he has. This salad was absolutely gorgeous combining sweet and spicy notes, and that pineapple baking method was just inspired. I altered his recipe a bit by making some minor changes and adding chilli-honey glazed halloumi, so my version is below and his can be found through the link above.
Adapted from Yotam Ottolenghi's recipe
½ tsp sugar
¼ tsp chilli flakes
3 tbsp olive oil
½ tsp salt
200 ml pineapple juice
1 tbsp cider vinegar
1 red chicoree
150 g mixed salad leaves
250 g halloumi
2 tbsp chilli-honey
Pre-heat the oven to 220 C. Cut the pineapple into slices and coat them with the sugar, chilli flake, salt and olive oil mix. Bake in the oven for about 15 minutes, and let cool after the baking.
Boil the pineapple juice and cook rapidly for 7-8 minutes, until it's reduced to about two tablespoons of syrup. Then mix it with the vinegar.
Chop the chicoree and prepare the salad leaves.
Cut the halloumi into pieces and fry them in a pan. Coat them with the chilli-honey.
Finally mix the salad ingredients together and enjoy!