Pineapple & Coppa Recipe

Toast and Spice Hazelnuts

Preheat a small skillet over medium heat. Add the neutral oil and swirl to coat. Add the hazelnuts and toast, stirring or shaking the pan frequently, until fragrant and lightly browned, 4–6 minutes. Reduce heat if they begin to smoke.

Add the brown sugar, smoked paprika, ground cumin, and fine sea salt to the pan. Stir continuously so the sugar melts and coats the nuts evenly, 1–2 minutes. Watch closely to avoid burning.

Transfer the spiced hazelnuts to a parchment-lined tray immediately and spread into a single layer to cool. Once cool, chop roughly into large pieces (about 0.5–1 cm pieces). Set aside.

Prepare Pineapple and Coppa

If using whole pineapple, core and cut into 1–1.5 cm dice, yielding about 2 cups. If using pre-cut, drain any excess juice. Tear coppa slices into bite-size pieces (about 2–3 cm). Place pineapple and coppa into a large mixing bowl.

Pick Thai basil leaves off stems and lightly bruise by stacking a few leaves and rolling or rubbing gently to release aroma. Add basil leaves to the bowl with pineapple and coppa.

Crumble the sheep's cheese into small uneven pieces over the salad base, reserving a little for finishing.

Make the Dressing

In a small bowl or jar combine extra-virgin olive oil, fresh lime juice, light soy sauce, honey, finely grated ginger, freshly ground black pepper, and sea salt. Whisk or shake vigorously until emulsified and the honey is fully dissolved, about 30 seconds.

Taste and adjust: add a touch more honey if too tart, or a pinch more salt if flat. The dressing should be bright, slightly sweet, and lightly savory to balance pineapple and coppa.

Dress and Toss

Pour about two-thirds of the dressing over the pineapple, coppa, basil, and cheese in the large bowl. Gently toss to combine, taking care not to break up the cheese too much. Add more dressing if desired, a tablespoon at a time, to lightly coat components.

Scatter the chopped spiced hazelnuts over the salad and toss lightly to distribute. Reserve a few nut pieces for garnish.

Plate the salad on a serving platter or divide among 4 plates. Sprinkle remaining crumbled sheep's cheese, micro basil (or extra Thai basil), flaky sea salt, and a crack of freshly ground black pepper across the top. Drizzle any remaining dressing over the plated salad.

Serve immediately at room temperature so the flavors are bright and texture contrasts — sweet pineapple, savory coppa, creamy sheep's cheese, and crunchy spiced hazelnuts — are pronounced.