Caramelised pineapple salad with spicy peanut dressing

A salad unlike any other, this pineapple, chilli and mint extravaganza is perfect for a summer's eve.

• serves

  6

• prep

  25 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 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

Instructions

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

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.