½ fresh pineapple, skin removed
½ telegraph cucumber
¼ cup chopped fresh mint
2 red chillis, deseeded and finely sliced
salt and white pepper to season
2 tblsp lemon or lime juice
2-4 tblsp olive oil
1. Chop the pineapple into 1cm dice. Cut the cucumber in half and scoop out the seeds. Dice the flesh finely.
2. In a bowl mix together the pineapple, cucumber, mint and chillis and season with salt pepper, lemon juice and oil.There are no comments for this recipe. You can leave a comment below.
A fresh-tasting salsa that will go well with barbecued meats.