Pineapples are very cheap here at different times of the year, often selling for under $1. At these times we like to grab a couple and make juices and cook our favourite dishes. This is one of them – pineapple grilled on the BBQ – so Summery! – and them mixed with chilli, herbs, lime, and another Summer favourite, a dressing made from Green Tomatoes. Wowee!
You can make this salad with halved, stoned peaches too (Divine!), some partially roasted red grapes (oh my!), roasted figs (drool!) and even sweet plums! Think about using honey dew melon or rockmelon (perhaps without grilling). Or change the dressing for a herbaceous, chilli-garlic-spice dressing.
Grilled Pineapple with Chilli, Basil and Green Tomato Dressing
1 pineapple, with peel and core removed
juice of 1 – 2 limes or lemons
1 red chilli, thinly sliced, or to taste
8 – 10 basil leaves
1 spring onion (scallion), whites and greens sliced diagonally
green tomato dressing (see below)
Cut the pineapple into rings or half rings and grill on both sides (use a BBQ or grill pan).
Cut the charred pineapple into bite sized pieces and place on your serving platter.
Sprinkle with the sea salt, drizzle with the green tomato dressing, olive oil and lime juice. Scatter the chilli slices, basil leaves and spring onions over the pineapple. Serve and enjoy.
Green Tomato Dressing
3 green tomatoes, chopped into small pieces
1 onions, chopped
2 cloves garlic
1 – 3 green chillies, or to taste
the grated zest from the lemon or lime you are using for the salad
salt, to taste
Saute the chopped onions in 0.5 Tblspn oil until soft.
Blend the tomatoes to a paste with the remaining ingredients and enough oil to make a thick but flowing dressing. Taste and adjust salt, chilli and garlic if necessary.
Serve and enjoy!
This recipe was inspired by Cornersmith Salads and Pickles. A gorgeous book indeed.