Ingredients

Method

• 1 pineapple
• 3 packets heirloom carrots (or baby carrots), scrubbed
• 6 radishes
• 4 baby cucumbers
• 1 cup rice wine vinegar
• 1 t caster sugar
• ½ t ground cumin
• 1 cardamom pod, crushed

Method

Ingredients

Peel, core and cube the pineapple. Thinly slice the carrots (I use a mandolin), radishes and cucumbers.

Heat the rice vinegar and sugar until the sugar dissolves. Stir in the cumin and cardamom.

Pour the warm dressing over the vegetables and pineapple, toss and allow to stand for 10 minutes.

Cook's note: This is a version of a salad from my childhood – that real sweet classic South African salad. My ma, Sylvia, and my aunties used to make theirs using grated raw carrots and canned pineapple. My version is not as sweet and I use a bit of cardamom and cumin to flavour it. I also prefer using fresh pineapple. This pickle is superb with curries.

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