DON’T “ew” at me, you have pineapple on pizza, pineapple and cheese sticks, yes? So trust me this one works! It’s sweet, warm, cheesey, gooey, squishy, yummy. Oh and pretty healthy.
Caramelised pineapple doesn’t have to be teamed with goats cheese. You can have it with cheddar and ham in a toasty, pop it on top of jerk chicken, this recipe puts it in a quesadilla, but I think as a vegaquarium, my recipe hit the spot pretty well…!
I have to give my mum credit for these particular roasted veggies though! My pa and brother were out this evening so we put together a joint effort sexy salad, and ate it on the deck in the sun. Sorted.
YOU WILL NEED:
For the pineapple:
- Pineapple (shocker)
- 1 tsp cinnamon
- pinch of salt
- 1 tbsp olive oil
- 150 g Soft goats cheese
For the salad:
- Selection of veg to roast, I used courgette, aubergine, carrots, olives, beetroot, red onion and garlic
- A few sprigs of thyme
- Tin of tomatoes
1) Set your oven to 200 degrees fan, chop up all your veg and throw it in a pan with some olive oil and the thyme. Set a timer for 40 mins.
2) After the 40 minutes, stir in a tin of tomatos and put the pan back in the oven while you prepare some couscous and the pineapple.
3) Put as much couscous as you need in a bowl with some salt and pepper, then pour enough boiling water to submerge the couscous by an inch. Put a tea towel over the bowl and leave for 10 mins. Stir through half the chunks of the goats cheese once all the water has been absorbed to make it extra gooey.
4) Chop up your pinapple into chunks and fry them in a pan with the oil, salt and cinnamon until they are slightly charred and softened.
5) Dice up the rest of the goats cheese then take the pineapple off the heat and place it on top to melt. If you want it really melted you could put it under the grill for 4 minutes.
6) Serve up your roasted veg, couscous and then place the cheesy pineapple on top. Enjoy!