PINEAPPLE CUCUMBER SALAD
You might raise an eyebrow about the unusual combination of ingredients, but rest assured, this West Coast salad will light up your palate. When enjoyed alongside grilled meat or fish, it’s at once refreshing and intriguing, while the addition of a jalapeño gives it a lekker kick of heat.
Ingredients: 2,5 ml salt; 1,25 ml black pepper; 2 T extra-virgin olive oil; 2 T lemon juice; 2 T honey; 1 large ripe pineapple, peeled, cored and cut into small cubes; 1 onion soaked in boiling water and finely chopped; 2 cups cubed cucumber; 1 clove garlic, crushed; ½ cup coarsely chopped fresh coriander leaves; 1 small jalapeño pepper (optional), seeded and finely chopped.
Whisk the oil, lemon juice, honey, salt and pepper in a large bowl. Mix all other ingredients in a separate bowl, then pour the lemon mixture over. Stir well to coat. Place it in the fridge for an hour before serving.
Easy, eh? By the way, it tastes even better the next day.