Grilled pineapple and halloumi salad with pink pickled onions

Method

Step 1

Pickle the onion slices by squeezing the citrus juices into a bowl and stirring in the onion and chilli, if using. Set aside, tossing a few times as they macerate. Mix all the dressing ingredients together and set aside.

Step 2

Place a frying pan over a medium-high heat, dry the beans in a paper towel and toast them until they pop and are looking crispy. Mix the achiote, garlic and 2tbsp oil, and rub all over the halloumi.

Step 3

Heat a griddle pan or barbecue over a medium-high heat. Rub the pineapple with the rest of the olive oil and grill in batches on both sides for 2-3 minutes, turning when char marks appear. Next, grill the halloumi on both sides for 1-2 minutes, until it is soft and golden.

Step 4

Spread the black beans onto a large plate, top with the slices of pineapple and halloumi, and drizzle over the dressing. Scatter over the pink onion slices and extra herbs, and serve straight away while the halloumi is still hot.