Thai pineapple salad

Step 1

Prepare your noodles according to the package instructions.

Step 2

Shred your cabbage finely using a mandoline or a sharp knife, cut cucumber into half moons, slice scallions thinly.

Step 3

Cut the skin off the pineapple, remove the tough core and slice into 0.5 cm / 0.2 inch slices. Heat up a griddle pan, brush pineapple with a little oil and grill, undisturbed, for about 3-4 minutes on each side - until char marks develop. Flip to the other side.

Step 4

Combine all of the salad ingredients apart from half of the peanuts and herbs in a mixing bowl. Stir dressing through.

Step 5

Transfer to a serving plate. Scatter the rest of the peanuts and herbs over the top and serve.

Step 6

Bash lemongrass with a rolling pin until crushed to tenderise it. Cut the bottom ends off and remove tough outer layers and discard (or keep for a stock). Chop tender, inner core (about 3-4 inches / 8-10 cm from the base) really finely or put in a pestle and mortar straight away.

Step 7

Add garlic, chilli (add as little or as much as you like, start off with only a few slices if your chilli is hot) and ½ tsp of coarse salt. Pound everything until nicely broken down.

Step 8

Next add in sugar, lime zest and juice. Stir until sugar dissolves. Finally add in 15 ml / 1 tbsp of soy sauce and oil. Stir really well, taste and adjust to your taste. Add more lime juice if the dressing is too sweet, more sugar if it's too tangy and more soy sauce if it needs more saltiness. Set aside.