Lettuce with pineapple  

Grilled vegetable salad
 
  • 1 LETTUCE, cut
  • 1/2 PINEAPPLE, cubed
  • 4 TBSP PINEAPPLE JUICE
  • 4 TBSP SAFFRON MAYONNAISE
    		•   
    • 1/4 HEAD OF LETTUCE, torn
    • 1 EGGPLANT, sliced
    • 1 ZUCCHINI, sliced
    • 1 ONION, sliced
    • 4 DRIED TOMATOES, sliced
    • 100 GRAM SOFT GOAT CHEESE, sliced
    • 4 TBSP OLIVE OIL
    • 50 GRAM MACADAMIA NUTS, chopped
    • HANDFUL BASIL LEAVES, chopped
      •
    Arrange the lettuce and the pineapple in a salad bowl. Mix the saffron mayonnaise with the pineapple juice and salt and fresh milled pepper to taste. Pour this over the salad. Toss before serving.

    Brush the eggplant and the zucchini with olive oil and sprinkle them with pepper and salt to taste. Grill them, and the onion, on both sides until brown and allow them to cool down. Arrange the lettuce on plates, followed by the eggplant, the zucchini and the onion. Add the tomatoes and the goat cheese and sprinkle with macadamia nuts and basil leaves.

    This is a recipe from Australia. 26th of January is "Australia Day", a good day to prepare this salad. Click on culinary calendar for more links between cooking and worldwide events.


    Click for Worldcook's recipe page

     

    Back to recipe with picture