Serves
4
This salad takes our traditional love for savoury/sweet combinations to another level. Lightly grilling pineapple brings out the sweetness. A fruity salad always goes down well with grilled chicken.
Recipe Category
Products in this recipe
You will need
1 pineapple, sliced into rings and lightly grilled
1 pillow pack of assorted salad leaves
8 piquanté peppers, sliced into rings
1 just ripe mango, peeled and sliced into long strips
1 red onion, sliced into wedges and then separated into leaves
¼ cup (60 ml) cashew or macadamia nuts, dry roasted in a non-stick pan
Ina Paarman’s Lime & Coriander Dressing
Ina’s Tip
Grill the pineapple on a griddle pan beforehand and prepare all the other ingredients in separate bowls. Refrigerate and assemble before serving. Don’t forget the Dressing!
Method
Cut the grilled pineapple rings into quarters. Line a platter with leaves. Assemble the salad and dress just before serving with Lime & Coriander Dressing.
