Charred Pineapple & Mango Salad
1 pineapple, skin removed, halved length ways and cut into 3 cm wide lengths
1 mango, peeled, cored and cut into 2 cm cubes
½ red capsicum, finely chopped
4 spring onions, finely sliced
½ bunch mint, finely chopped
½ bunch coriander, leaves picked
Juice and zest of a lime
2 tsp runny honey
1 tsp sesame oil
2 tbsp extra virgin olive oil
Gewürzhaus Chilli Salt
Heat a non-stick pan or on a barbeque on HI heat.Sear the pineapple until charred and lightly blackened, then slice into 2cm pieces.
Place in a bowl with the mango, capsicum, spring onion and herbs, and set aside.
In a small bowl, whisk the lime juice and zest, honey, sesame oil, olive oil and ½ teaspoon of salt to taste. Pour over the salad ingredients and toss to combine.
Serve with extra chilli salt, if desired. Delicious as a side with barbequed chicken.