- ½ pineapple
- 1 cucumber
- 400g tin of black beans
- 1 red onion
- A thumb of ginger
- 1 chilli
- A handful of mint, leaves only
- 1 lemon
- 50g lamb's lettuce
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 1.
Slice the top off the pineapple, then halve it and wrap 1 half up and store in the fridge (see our tip for your spare pineapple half). Slice the base and skin off the pineapple half and use the tip of a small, sharp knife to cut out the tough ‘eyes’. Chop the flesh into 1-2cm chunks and pop into a bowl.
- 2.
Trim the ends off the cucumber then chop it into pieces similar to the pineapple. Drain and rinse the black beans and shake dry. Add the cucumber and black beans to the pineapple.
- 3.
Peel the finely chop the red onion and slide it into a small bowl. Peel and grate in the ginger. Finely chop the chilli (remove the seeds first if you prefer less heat) and the mint leaves and add them to the bowl. Grate in the lemon zest and squeeze in the juice. Add 2 tbsp olive oil with a pinch of salt and pepper. Stir to make a dressing.
- 4.
Pour the dressing over the pineapple salad and toss together. Tip in the lamb's lettuce and fold through. Divide the salad between a couple of plates and serve.
- Tip
Pineapple for pud?
You can use your remaining pineapple half to make a quick dessert. Cut off the skin and thinly slice the flesh, then warm a griddle or frying pan till smoking hot. Lay the pineapple slices in the pan and cook for a couple of mins on each side till a little charred. Bash a handful of mint leaves with a couple of tsps of sugar in a pestle and mortar. Scatter the mixture over the hot pineapple and serve with ice cream or dairy-free coconut yogurt.
