This is a lovely summer salad, perfect to serve at your next braai (or barbecue). While you’re cooking outdoors, you can grill the pineapple out there too, bringing most of your cooking into the social area space where you might be entertaining. I love serving this salad with Christmas lunch as it compliments the gammon, but the pineapple and coriander also make a great partner for something like chicken curry. Try it and let me know what you think. Have a happy weekend!

Here’s what goes in:
1 pineapple, sliced
Maple syrup for basting
1 red pepper, chopped
¼ cup sweet chilli sauce
Fresh coriander
Fresh mint
Salad leaves and microgreens
For the dressing:
60ml olive oil
30ml balsamic vinegar
1 tablespoon muscovado sugar
1 tablespoon mild curry powder

How to do it:
Start by preparing the dressing. In a heavy based saucepan, dry fry the curry powder until toasty and fragrant. Add the balsamic vinegar and sugar first and simmer until the sugar has dissolved, then add the olive oil and simmer until you have a thick, syrupy dressing. Set this aside to cool.

The pineapple slices are best flame grilled, on the braai. Baste them with maple syrup while they’re on the fire and allow them to char a bit. It will take around 15 minutes before you start to see their colour changing. Turn them over a few times and once done, set them aside to cool.

Finely chop the peppers and stir them into the sweet chilli sauce. To assemble the salad, scatter the pineapple and peppers over your greens, and shred fresh coriander and mint over the top – an absolute must for that burst of summertime flavour! Finally, drizzle with the dressing, just before you serve.