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


If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit 's wine and food blog The Culinary Chase.


If you liked this recipe, you may also like these seafood & shellfish and wine recipe pairings:




Return to recipe homepage.