Pineapple salad

Ingredients for 4 servings:

• 1 pineapple
• 1 mango(s) or Sharon
• 1 Thai chili pepper(s)
• ¼ bunch coriander
• ¼ bunch peppermint or arugula
• 4 tsp brown sugar
• 1 tbsp balsamic vinegar, lighter
• 3 tbsp olive oil
• 2 tsp honey
• 1 tbsp black cumin
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the pineapple and mango/Sharon into small pieces and place in a bowl (if the mango/Sharon is very ripe, add it to the salad at the very end). Cut the Thai chili into very thin strips and mix in. Then finely chop the peppermint and crush it with the sugar in a mortar and pestle. Roughly chop the coriander/arugula and mix 3/4 of it with the crushed peppermint into the pineapple. Then mix in the white balsamic vinegar, olive oil, honey, and half of the black cumin seeds and season with plenty of salt. Arrange the salad in a shallow dish and drizzle with a little more olive oil. Finally, sprinkle with the remaining black cumin seeds and coriander/arugula. Tips: If the fruit is very ripe, you can reduce the amount of sugar and honey. Thai chilies are best bought at an Asian supermarket. I always freeze them so I always have some on hand. The coriander stalks make a great relish with lime, chili, and honey. This goes well with fish and meat.