Name: Cucumber,pineapple and chilli pickled salad
Cook time: 30 min
Yield: 6 as a side dish
Cuisine: African
Ingredients: 2 Lebanese cucumbers,peeled and sliced; 2 cups fresh pineapple pieces; 3 eschallots,sliced; 2 large red chillies,cut into thick slices

Cucumber,pineapple and chilli pickled salad.William Meppem

easyTime:<30 minsServes:6 as a side dish

Fruit desserts
Salad
Dessert
Side dish
Family meals
Midweek dinner
Cucumber
African

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