Cucumber, pineapple and chilli pickled salad
This lovely sweet-and-sour side dish is a perfect refresher with a rich, braised curry. Just pour over the vinegar syrup dressing and serve it immediately.
Ingredients
2 Lebanese cucumbers, peeled and sliced
2 cups fresh pineapple pieces
3 eschallots, sliced
2 large red chillies, cut into thick slices
Vinegar syrup
½ cup white vinegar
½ cup sugar
½ tsp salt
Method
To make the syrup, place vinegar, sugar, salt and ½ cup of water in a saucepan and bring to a simmer, stirring until the sugar is dissolved. Allow to cool to room temperature. Combine the cucumber, pineapple, eschallots and chillies in a non-reactive bowl, pour the syrup over the top and serve immediately at room temperature. You can refrigerate for later use and it will become a more conventional pickle.
Serve with: Adam Liaw's kuku paka 'curry' recipe
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/link/follow-20170101-h1c087