Salad zannannan

A fresh sweet-savoury pineapple salad with thin red onion, pepper and optional chilli, served here as an afternoon snack.

Ingredients

• 600 g ripe but firm pineapple flesh, without peel, eyes or hard core
• 40 g very finely sliced red onion
• 15 g sugar
• 20 ml lime juice
• 10 ml neutral or mild olive oil
• A small pinch of salt
• Freshly ground black pepper
• A little very finely chopped fresh chilli, optional

Preparation

Wash and dry whole pineapple. Remove crown, base, skin, eyes and hard core on a stable board. Weigh 600 g flesh.

Cut even 1.5–2 cm pieces and place in a clean bowl. Slice red onion very thinly.

Dissolve 15 g sugar in 20 ml lime juice. Add 10 ml oil, a small pinch of salt and pepper.

Add onion to the dressing, pour over pineapple and toss gently. Add only a little optional chilli.

Cover and refrigerate 20 minutes. Toss once, taste with a clean spoon and adjust pepper or lime without automatically adding more sugar.

Divide into four snack portions with a little released juice. Serve chilled the same day; drinks and additional fruit are excluded from yield.