• Reserve pineapple juice, then drain pineapple slices (see ingredients).
• Heat a large frying pan over high heat.
• Cook pineapple slices until lightly charred,
2-3 minutes each side. Roughly chop and set aside.

• Meanwhile, cut halloumi into 1cm-thick slices.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side.
• Reduce heat to medium, then add mild Caribbean jerk seasoning, tossing halloumi to coat. Add reserved pineapple juice (2 tbs for 2 people / 1/4 cup for 4 people) and the butter and cook until halloumi is sticky, 1-2 minutes. 

• In a large bowl, combine shredded cabbage mix, baby leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. Season with salt and pepper to taste.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts until warmed through.

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Top tortillas with slaw, Caribbean halloumi and pineapple.
• Sprinkle with crushed peanuts to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the peanuts!