Burnt Pineapple, Lime & Cashew Nut Salad
ingredients
- Half a pineapple
- 100g mange tout, finely shredded
- ¼ of a Chinese lettuce, shredded
- 2 red chillies, de-seeded and sliced
- ½ small pack of mint, roughly chopped
- ½ small pack of coriander, roughly chopped
- ½ small pack of basil, roughly chopped
- 1 lime, juice and zest
- 1 inch fresh ginger, finely chopped
- 1 tbsp light brown soft sugar
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 20g cashew nuts, toasted & chopped
nutrition facts
Per average serving:
energy
519 kJ / 124 kcal
6 %
fat
7.7 g
11 %
saturates
1.2 g
6 %
Sugars
10.0 g
11 %
salt
0.8 g
14 %
of an adult’s Reference intake (8400kj / 2000kcal).
method
- Preheat the grill. Peel quarter and core the pineapple. Divide the pineapple quarters vertically into two further pieces. Grill the pineapple for approx. 5 minutes on each side or until 'burnt' and caramelised. Set aside and leave to cool.
- Roughly chop the cooled pineapple. Combine the pineapple, mange tout, Chinese lettuce and herbs together.
- Combine the sugar, soy sauce, sesame oil, ginger and lime juice and zest together.
- Mix all ingredients together, top with the cashew nuts and serve.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.