Pineapple Salad

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Pineapple Salad

 

 

1/4 pineapple, core removed, peeled, cut into 3 cm (1 1/4 " ) pieces

cooking oil spray

1/4 cup mint leaves

1 medium red capsicum (bell pepper), finely chopped

1 small red onion, thinly sliced

4 teaspoons lemon juice

4 teaspoons vegetable -OR- olive oil

60 g (2 oz) baby rocket (arugula) leaves

 

 

1. Preheat a char-grill pan or large frying pan to moderate.

 

2. Spray pineapple lightly with oil. Add to grill. Cook and turn for 2 to 3

minutes or until browned. Transfer to a medium heatproof bowl and allow to cool

slightly.

 

3. Add mint capsicum (bell pepper), onion, juice, oil and rocket (arugula). Toss

to combine.

 

 

Serves 4.