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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!