Prawn, Haloumi and Pineapple with Lime and Mint Salsa

A delightful appetizer bursting with flavor! There are many forms of salsa but all should include chili. A basic salsa recipe has these ingredients: tomatoes, onions, cilantro, chili pepper, salt and lemon juice.

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.

The Culinary Chase’s Note: You might think that 5 chillies would be too hot to eat but cooking the chillies this way tends to take some of the heat out of the chilli and also makes them sweeter tasting.