This salad is refreshing on its own, but also pairs well with grilled meat or fatty fish. Keep the pineapple skins to make a versatile syrup.
Grilled pineapple is so delicious! Its sweet acidity balances out the salt and chilli in this summery savoury fruit salad.
- 1 pineapple, about 1.5 kg (3 lb 5 oz), cut into quarters, skin and core removed (see Tip)
- pinch of sea salt
- 2 tsp Chimichurri dressing (see Note)
- olive oil, for drizzling
- juice of 1–2 limes or lemons
- ½ small red chilli, cut into very thin slices
- 6–8 mint leaves, torn into pieces just before serving
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.
Heat a barbecue to medium–low. Grill the pineapple quarters on the barbecue for about 10–15 minutes, turning now and then, until evenly coloured on all sides.
Cut the charred pineapple pieces into bite-sized pieces and place on a serving plate.
Sprinkle with the sea salt, drizzle with the chimichurri dressing, olive oil and citrus juice, then finish with a scattering of chilli and mint.
• To make the chimuchurri dressing, first make the chimichurri by gathering about 80-85 g (3 oz) mixed coriander, parsley and dill stems and/or leaves. Wash well, drain and dry. Place in a food processor with ½ tsp lightly toasted cumin seeds, 1 crushed garlic clove, 1½ tablespoons red wine vinegar, ¼ teaspoon salt and a pinch of chilli flakes. With the motor running, slowly add 100 ml (3½ fl oz) olive oil until combined. Adjust the seasoning to taste. (This will keep in the fridge, with a layer of olive oil on top, for up to 1 week.)
Next, in a small jar, combine 2 tbsp chimichurri, 2 tbsp red wine vinegar (mixed with a pinch of sugar), 2 tsp dijon mustard and 2 tsp warm water. Season with salt and pepper, add the olive oil, put the lid on and shake well to combine.
• Use the pineapple skins to make a pineapple syrup. Simmer 900 ml water and 450 g sugar in a non-reactive pan over low heat. Add finely chopped skins and cores of the pineapple and some spices such as cloves, allspice berries and peppercorns. Leave to simmer for 20-30 minutes over very low heat, then add 6 mint stems (broken into pieces) and 6 lemon thyme sprigs and turn off the heat. Let the syrup infuse for about 30 minutes. Stir in the juice of 3 lemons and set aside. Strain out the skins, cores and spices. Check the consistency, and put the syrup back on the stove to reduce further if needed.
It can be used to marinate meats for the barbecue, to finish desserts, to use instead of cordials for drinks (with or without alcohol), or simply to drizzle over ice cream. It will keep in a clean container in the fridge for at least 4 weeks.
Recipe and Image from Cornersmith Salads and Pickles by Alex Elliott-Howery and Sabine Spindler (Murdoch Books, RRP $39.99) Photography by Alan Benson.
Read more Cornersmith tips and recipes for cutting waste here.