A salad unlike any other, this pineapple, chilli and mint extravaganza is perfect for a summer's eve.
- 1 pineapple, peeled, cut into 3 cm chunks
- 1 tbsp brown sugar
- 1 telegraph cucumber, cut into wedges
- 2 cups mint leaves
- 1 red onion, thinly sliced
- 1 red chilli, thinly sliced
- chopped roasted peanuts, to serve
Spicy peanut dressing
- 1 long red chilli chopped
- 2 limes, zested, juiced
- 75 g (½ cup) roasted peanuts
- 2 garlic cloves, chopped
- 1 tbsp rice vinegar
- 2 tsp caster sugar
- 160 ml (⅔ cup) vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the dressing, process all ingredients in a food processor to a thick, smooth consistency. Season with salt and set aside.
Place pineapple on an oven tray, scatter with sugar and grill on high for 5 minutes or until dark and caramelised. Cool slightly.
Arrange pineapple, cucumber, mint leaves and onion on a serving plate. Scatter with sliced chilli and chopped roasted peanuts. Season, then serve drizzled with dressing.
Photography Chris Chen