- serves 2 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 1 cucumber, peeled, seeded and chopped
- 3 fresh pineapple slices, chopped
- 1 red onion, chopped
- 2 long red chillies, thinly sliced
Dressing
- 2-3 limes, juiced
- 2 tbsp sugar
- salt, to taste
Instructions
- Combine the cucumber, pineapple, onion and chilli in a bowl.
- Mix the dressing ingredients together, pour over the salad and mix. Adjust with extra sugar and salt to taste.
Photography by Adam Liaw.
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Cook’s Notes
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.
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