This no-cook main course salad can just be tossed together and served on its own, or with steamed rice or boiled noodles
INGREDIENT :
1 small pineapple or 350g pineapple chunks
140g beansprout
250g cooked king prawn
½ cucumber, peeled, deseeded and sliced on the angle
200g cherry tomatoes, halved
handful mint leaves, very roughly chopped
50g unsalted cashew, toasted if you like½ red chilli, deseeded and sliced
1 garlic clove
1 tsp golden caster sugar
juice 2 limes
1½ tsp fish sauce
RECIPE DIRECTION :
Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.2
Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.
