Chilli pineapple salad
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- Zandile Finxa
- 4
- Easy
- Meat-free wheat and gluten free
- 10 minutes
- 5 minutes
- DMZ Chenin Blanc
“At the launch of the Studio H 100 Flavours Report in 2022 there was a bright dish of Durban curried pineapple. I had never eaten it before and I won’t say how many times I went back for more. This recipe is inspired by the sweet heat of the chilli and pineapple, the perfect side for any braai plate, or as a snack on its own.” – Zandile Finxa
Ingredients
- 1 lime, zested and juiced
- 50 g sugar
- 1⁄4 t Woolworths piri-piri chilli seasoning
- 1⁄2 t smoked chilli flakes
- 400 g Woolworths queen pineapple
- 250 g Woolworths smooth cottage cheese
- 1 T honey, plus extra for serving
- 1 t ground turmeric
- 150 g Mediterranean cucumber, thinly sliced
Cooking Instructions
1. Mix the lime juice and zest, sugar, piri-piri and chilli flakes. Toss the pineapple into the mixture to coat.
2. Brush the grill with
a bit of olive oil. Grill the pineapple for 2–3 minutes on each side, or until just charred, without overcooking it.
3. In a bowl, whisk together the cottage cheese, honey and turmeric until soft and fluffy.
4. Serve the grilled pineapple over the cottage cheese dip. Top with the cucumber, honey and more lime zest.
Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi
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