Prawn, Haloumi And Pineapple With Lime And Mint Salsa

Serves 4

16 king prawns (peeled and deveined)
1/2 pineapple, peeled and cut into equal size chunks
250g haloumi, cut into equal sized chunks

Salsa:
5 large red chillies, pricked with a fork
finely grated rind and juice of 1 large lime
1 teaspoon caster sugar
5 tablespoons oil
bunch of mint, chopped
2-3 vine ripened tomatoes, seeds removed and chopped

Preheat a chargrill or bbq to high. To make salsa, cook chillies on a hot chargrill pan or bbq until charred all over. Place in a small bowl and cover with plastic wrap. When cool, remove skin, seeds and chop flesh. In a clean bowl toss chilli with lime rind, juice, sugar, oil, mint and tomato.

Grill prawns, pineapple and haloumi until prawns are cooked. Serve on a plate and serve with a liberal splash of salsa.

*photo of this dish is available on my food blog posting from 20 August 2007

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