This sweet but sharp salad goes particularly well with ham and cold pork. You can use unsweetened tinned pineapple chunks instead of fresh pineapple, but the chunks need to be drained well on kitchen paper before being added to the salad.
ingredients
serves 4
1 clove garlic, peeled and crushed
1 level teaspoon English mustard powder
1 tablespoon lemon juice
Freshly ground black pepper
1 tablespoon virgin olive oil
4 medium tomatoes
1 medium green pepper, quartered and de-seeded
1/2 medium pineapple
4 small sprigs mint or watercress to garnish
method
1. Blend the garlic and mustard, stir in the lemon juice and season with black pepper. Whisk in the oil vigorously until the dressing thickens slightly.
2. Drop the tomatoes and green pepper into boiling water for 1 minute, then rinse with cold water and drain.
3. Skin the tomatoes and cut them into thin wedges. Slice the pepper thinly. Turn the tomatoes and pepper gently in the dressing until coated.
4. Slice the pineapple into thick rings, cut off all the hard skin and prise out the woody 'eyes' with the tip of a knife. Cut the rings in half, trim out the hard centre and slice the flesh into chunks.
5. Mix the pineapple in with the tomatoes and pepper and garnish the dish with the sprigs of mint or watercress. Serve at once.
more information
Cut the pineapple and mix it into the salad just before serving. If added earlier, it releases too much juice and dilutes the dressing.
