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Grilled pineapple and halloumi salad with pink pickled onions

This is a beautiful, kaleidoscopic salad that never fails to delight. Achiote paste is made with ground achiote and is used extensively in the Yucatán, often paired with lime-pickled onions. It has a tangy, citrusy flavour, a little like sumac


For the pickled onion

2 limes, juice
1 orange, juice
1 red onion, finely sliced
½ scotch bonnet, or red chilli, deseeded and finely chopped (optional)

For the dressing

Big handful each mint and coriander, finely chopped, plus extra to serve
1 tbsp good-quality cider vinegar
½ tsp soft brown sugar
3 tbsp olive oil

For the salad

400g tin black beans, drained and rinsed
2 tsp achiote
1 small clove garlic, crushed
3 tbsp good olive oil
450g halloumi, cut into 5mm slices
½ pineapple (about 300g), peeled, cored and sliced widthways
  1. 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.