INGREDIENTS
½ small telegraph cucumber, peeled, seeded and finely diced
1 cup finely diced fresh pineapple
1 long red chilli, seeded and finely chopped
1 shallot, very thinly sliced
2 teaspoons fish sauce
2 teaspoons caster sugar
2 tablespoons lime juice
METHOD
Combine all the ingredients in a bowl.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeTequila and Lime Pickled Pineapple and Fennel
Article by Claire Aldous
RecipeGrilled Pineapple and Black Bean Salsa with Mint and Lemongrass
Article by Claire Aldous
RecipeTikka Prawns with Mango and Pineapple Salsa
Article by Claire Aldous
RecipeGreen Chilli and Herb Sambal
Article by Claire Aldous
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.