FEEDS 4
Achiote is a paste made from the berries of the achiote tree, which grows in Mexico. It is tangy, fruity and delicious, and is readily available online. If there is one recipe in this book that sings to me of Mexican sunshine and its effect on the produce, it would probably be this. The fruit and vegetables just taste better here. Pineapples are bursting with acidic, sherbety sweetness; tomatoes are ripe and plentiful; the chillies are hotter and have more flavour; even the herbs taste different (and there is a rich variety of them). This salad is a showcase for these flavours, best made when the sun is out. It’s simple, quick and thirst-quenching, with the flavours of the fruit improving as they sit macerating in the lime juice, chilli and salt while you grill the tangy, meaty halloumi, giving the salad body. The whole thing brims with sunshine.
INGREDIENTS
350g tomatoes, halved or quartered
300g pineapple, peeled and sliced into wedges
1 green chilli, finely diced, plus extra to serve
½ red onion, very finely sliced
1 teaspoon sea salt
1 teaspoon apple cider vinegar zest
Juice of 1 lime
2 tablespoons olive oil
Large handful of coriander leaves, roughly chopped Handful of mint leaves, roughly chopped
For the halloumi
30g achiote paste
1 fat garlic clove
Juice of ½ lime
½ teaspoon sea salt
2 tablespoons olive oil
250g halloumi, sliced
METHOD
Start by assembling the tomatoes and pineapple. Tip them all into a large mixing bowl. Add the chilli, red onion, salt, vinegar, lime zest and juice and olive oil, and season with lots of freshly ground black pepper. Leave to marinate for 30 minutes while you prep the halloumi.
For the halloumi, use a pestle and mortar to bash together the achiote, garlic, lime juice, salt and 1 tablespoon of the oil. Cover the halloumi liberally with the resulting brick-red garlicky paste.
Heat the remaining 1 tablespoon oil in a large frying pan over a medium–high heat. Add the coated halloumi and fry for 1–2 minutes on each side until beautifully browned and tender.
When you’re ready to serve, mix the chopped herbs through the salad, then serve topped with the halloumi, sprinkling with a little extra finely diced chilli, should you wish.
Edited recipe extract from Mexican Table
by Thomasina Miers, published by Quadrille. Available now internationally.
