Guest guest Report post Posted May 11, 2010 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. Quote Share this post Link to post Share on other sites