This Gilled Pineapple, Sea Salt, Chilli, Mint and Chimichurri Salad is from the Cornersmith Salads and Pickles cookbook. Another great use for the chimichurri recipe…below..
Grilled pineapple is so delicious! Its sweet acidity balances out the salt and chilli in this summery savoury fruit salad. Ti is refreshing on its own, but also pairs well with grilled meat or fatty fish.
While we were in Ubud we were introduced to a local dish called Rujak, this is not that, but similar.
1 pineapple, about 1.5kg cut into quarters skin and core removed pinch of sea salt
2 teaspoons Chimichurri dressing ( see below)
olive oil, for drizzling
Juice of 1- 2 limes or lemons
1/2 small red chilli cut into very thin slices
6 – 8 mint leaves, torn into pieces just before serving.
Heat a barbecue to medium – low or hot plate on the stove top, Grill the pineapple quarters for 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 plat.
Sprinkle with the sea salt, drizzle with the chimichurri dressing. olive oil and citrus juice, then finish with a scattering of chilli and mint.
The Cornersmith Chimichurrie Dressing
Save your leftover herb stems, keeping them in an airtight container in the fridge until you collect enough for and other recipes.
Gather together about 80 – 85g missed coriander, parsley and dill stems and /or leaves. Wash well, drain and dry.
Place in a food processor with 1/2 teaspoon lightly toasted cumin seeds, 1 crushed garlic clove, 1 1/2 tablespoons red wine vinegar, 1/4 teaspoon salt and a pinch of chilli flakes.
With the motor running, slowly add 100 ml olive oil until combined. Adjust the seasoning to taste.
The chimichurri will keep in the fridge, with a layer of olive oil on top, for up to week
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