We made this fresh pineapple salad to serve with barbecued pork sausages. We also added a salad of raw courgette strips and toasted almonds with a dijon mustard and lemon vinaigrette.
Ingredients
| ½ | Pineapples, skin removed (Main) |
| 1 dash | Olive oil, for rubbing and drizzling |
| 2 tsp | White sesame seeds |
| 250 g | Buffalo mozzarella, sliced, then cut each slice into quarters (Main) |
| 1 small handful | Basil leaves, torn |
| 1 | Lime, juice only |
| ½ | Red chillies, deseeded, finely sliced, if desired use more to taste; can be replaced with dried chilli flakes |
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Directions
- Heat a barbecue grill until hot.
- Cut the pineapple into 2-2.5cm slices. Rub with a little olive oil and season with salt. Place on the hot grill and grill until dark lines appear, then turn over and grill the other side. Sprinkle with the sesame seeds just before removing from the grill. Cut pineapple into pieces, removing the core as you cut. Place in a shallow bowl.
- Add the mozzarella, basil, lime juice, chilli and drizzle with a little olive oil.
- Serve fresh pineapple salad with pork sausages you have cooked on the barbecue.
