Fragrant mint and lemongrass add a heady tropical note to the sweet grilled pineapple with a crunch from the cucumber.
INGREDIENTS
½ a ripe pineapple, peeled and cored
juice 1 large lemon
1 small red onion, very thinly sliced
1 large stalk lemongrass
½ cup packed mint leaves
3 tablespoons olive oil
2 cloves garlic, crushed
sea salt and freshly ground pepper
1 x 400 gram tin black beans, drained and rinsed
½ cup diced cucumber
METHOD
Preheat a ridged grill until very hot.
Cut the pineapple into 2 cm thick slices and cook for about 1 minute each side until lightly charred in spots. Set aside to cool.
Combine the lemon juice and red onion in a small bowl and leave for 10 minutes, stirring occasionally.
Remove the tough outside leaves of the lemongrass and grate the tender inner stem on a fine grater. You need 2–3 teaspoons of grated lemongrass.
Place in a food processor with the mint, olive oil and garlic then add the lemon juice from the marinated onion. Season well and process until smooth, adding a little more oil if needed to thin the dressing.
To assemble: Cut the pineapple into small pieces and place in a bowl with the black beans, cucumber and the onion. Toss through the dressing and place in a serving bowl. Serve with grilled flat-breads. Makes about 2 cups
Cook’s tip: To get the onions a vivid rather than a soft pink, they will need to sit in the lemon juice for several hours before using.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.