• 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.
• In a medium bowl, place haloumi and cover with water to soak.

• Drain haloumi and pat dry. Cut the haloumi into bite-sized chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes.
• Transfer to a plate lined with paper towel / Remove from heat. Add mild Caribbean jerk seasoning, reserved pineapple juice (2 tbs for 2 people / 1/4 cup for 4 people) and the butter to coat, and toss haloumi to coat.

• In a large bowl, combine shredded cabbage mix, baby leaves, garlic aioli and a drizzle of white wine vinegar and olive oil. Season to taste.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

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

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