• In a medium bowl, place haloumi and cover with water to soak. 
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• Meanwhile, roughly chop cucumber.
• Drain pineapple slices and roughly chop.
• Thinly slice long chilli (if using). 
• Finely chop garlic.
• Drain and rinse chickpeas. Cut the haloumi into 1cm-thick slices.

• While the beef is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil, cook chickpeas and pineapple until lightly charred, 3-4 minutes.
• Add garlic, chilli and mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Transfer to a large bowl.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.

TIP: Add a splash of water if the chickpeas look dry.

• To the bowl with cooked chickpeas, add mixed salad leaves, cucumber and a drizzle of olive oil and vinegar. Toss to coat and season to taste.
• Thinly slice beef.
• Divide Caribbean chickpea salad, haloumi and seared beef rump between plates. Enjoy!