½ a ripe pineapple, peeled and cored
juice 1 large lemon
1 small red onion, very thinly sliced
1 large stalk lemongrass
½ cup packed mint leaves
3 tablespoons olive oil
2 cloves garlic, crushed
sea salt and freshly ground pepper
1 x 400 gram tin black beans, drained and rinsed
½ cup diced cucumber
Preheat a ridged grill until very hot.
Cut the pineapple into 2 cm thick slices and cook for about 1 minute each side until lightly charred in spots. Set aside to cool.
Combine the lemon juice and red onion in a small bowl and leave for 10 minutes, stirring occasionally.
Remove the tough outside leaves of the lemongrass and grate the tender inner stem on a fine grater. You need 2–3 teaspoons of grated lemongrass.
Place in a food processor with the mint, olive oil and garlic then add the lemon juice from the marinated onion. Season well and process until smooth, adding a little more oil if needed to thin the dressing.
To assemble: Cut the pineapple into small pieces and place in a bowl with the black beans, cucumber and the onion. Toss through the dressing and place in a serving bowl. Serve with grilled flat-breads. Makes about 2 cups
Cook’s tip: To get the onions a vivid rather than a soft pink, they will need to sit in the lemon juice for several hours before using.