1 pineapple, about 1.5 kg (3 lb 5 oz), cut into quarters, skin and core removed
pinch of sea salt
2 teaspoons Chimichurri dressing (see below for recipe)
olive oil, for drizzling
juice of 1–2 limes or lemons
½ small red chilli, cut into very thin slices
6–8 mint leaves, torn into pieces just before serving
Heat a barbecue to medium–low. Grill the pineapple quarters on the barbecue for about 10–15 minutes, turning now and then, until evenly coloured on all sides.
Cut the charred pineapple pieces into bite-sized pieces and place on a serving plate.
Sprinkle with the sea salt, drizzle with the chimichurri dressing, olive oil and citrus juice, then finish with
a scattering of chilli and mint.
2 tablespoons Cornersmith Chimichurri
2 tablespoons brine from the Quick Pickled Red Onions (see below) alternatively, use red wine
vinegar mixed with a pinch of sugar
2 teaspoons dijon mustard
2 teaspoons warm water
80 ml (2½ fl oz/⅓ cup) olive oil
In a small jar, combine the chimichurri, pickling brine, mustard and water. Season with salt and pepper,
add the olive oil, put the lid on and shake well to combine. Set aside.
Save your leftover herb stems, keeping them in an airtight container in the fridge until you collect enough for this and other recipes.
Gather together about 80–85 g (3 oz) mixed coriander (cilantro), parsley and dill stems and/or leaves. Wash well, drain and dry.
Place in a food processor with ½ teaspoon lightly toasted cumin seeds, 1 crushed garlic clove, 1½ tablespoons red wine vinegar, ¼ teaspoon salt and a
pinch of chilli flakes. With the motor running, slowly add 100 ml (3½ fl oz) olive oil until combined.
Adjust the seasoning to taste.
The chimichurri will keep in the fridge, with a layer of olive oil on top, for up to 1 week.
Quick Pickled Red Onions
15 minutes, plus
30 minutes salting
up to 1 month
1 x 500 ml
(17 fl oz/2 cup) jar or container
375 ml (13 fl oz/11/2 cups) red wine vinegar
110 g (3¾ oz/½ cup) raw sugar
1 teaspoon salt, plus extra for sprinkling over the onions
125 ml (4 fl oz/1/2 cup) water
½ teaspoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon chilli flakes
300 g (10½ oz) red onions
Make your brine by combining the vinegar, sugar, salt and water in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar and salt. Add the spices and chilli flakes and slowly bring to simmering point. Turn the heat off and let the brine cool and the flavours develop a little. Meanwhile, thinly slice the onions and place in a clean jar or non-reactive container. Sprinkle with a little extra salt and leave to sit for 30 minutes or so, to draw out the excess moisture.
Drain off and discard the excess liquid from the onion slices. Pour the room-temperature brine over the onion, making sure all the slices are submerged. Cover and store in the fridge for up to 1 month.
Cornersmith Salads and Pickles by Alex Elliott-Howery and Sabine Spindler (Murdoch Books, RRP $39.99) Photography by Alan Benson