NO - WASTE CHALLENGE
Passionate about pineapples, delicious.’ Helena Moursellas uses up the tropical fruit to make a spicy salsa perfect for grilled dishes.
AS THE WEATHER warms up, pineapple is on high rotation at my house. The smell of pineapple reminds me of childhood summers eating big wedges of the fruit by the pool, or devouring pieces of Mum’s freshly baked pineapple upside-down cake, drenched in syrup. While I love pineapple on its own as a refreshing snack, I also love pairing it with savoury ingredients, such as a zingy salsa. And as it’s heading into barbecue season, I make this quick sweet-and-sour salsa to serve with grilled barbecue meats, or fish or pork tacos. Finely chop 1/ 2 a pineapple and place in a bowl with 2 tbs finely chopped coriander, 1 finely chopped pickled jalapeno, 1 finely chopped long red chilli (remove the seeds if you don’t want it to be too spicy) 2 finely chopped long green shallots and 1/ 2 tsp dried oregano. Grill 1 corn cob until charred, then slice off the kernels and add to the salsa. Squeeze over the juice of 1 lime and add 1/4 cup of olive oil, then season with salt and pepper. Refrigerate until needed or use straight away.