Ingredients
1 large, ripe pineapple peeled, cored and cut into chunks
1 large bunch of flat leaved parsley, washed and dried
1 or 2 medium green chillies de-seeded with the membrane removed and very finely chopped
Lime vinaigrette made with 1 part lime juice and to 4 parts olive oil, seasoned to taste with sugar, salt, pepper and dijon mustard
Mix the pineapple chunks with the very finely chopped chiili. Ideally, leave in the fridge for a few hours.
Chop the stalks off the parsley and place the leaves at the bottom of a bowl large enough to hold all the ingredients. Dress with the lime vinaigrette and toss. Place on the serving pates. Top with the pineapple and serve.
Lovely as a de-toxifying, healthy breakfast but also excellent as an accompaniment to rich meats or even curries.