Griddled Chilli Pineapple, Mixed Greens & Marie Rose Salad

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Serves 4

440g quinoa
1 tbsp olive oil

For the griddled pineapple:
1/2 pineapple, sliced
1 tbsp olive oil
Sprinkle of red chilli flakes
Salt, to taste

For the Marie Rose sauce:
150g plant-based yoghurt
2 tbsp lemon juice
1/2 tsp sweet paprika
Black pepper, to taste

To serve:
2 baby gem lettuces
Mixed greens and herbs
2 avocados, stoned and sliced into quarters

1 Marinate the pineapple with olive oil, sprinkles of chilli and salt.

2 Cook the quinoa following the packet instructions. Once cooked, set aside. Once cool, add some olive oil to a medium-sized pan and fry over a medium heat, until crispy, to dry out the grains. Once all the moisture has evaporated, cook for around 10 mins, until the quinoa turns a nutty brown and starts to ‘pop’. Stir often to stop it burning.

3 Griddle the pineapple in a really hot grill pan until you get charred marks and the slices are caramelised. Set aside.

4 To make the Marie Rose, blitz all the ingredients in a blender until well combined into a plant-based mayo.

5 To assemble the salad, start with the toasted quinoa, then add the baby gem, mixed greens and herbs, plus avocado. Top with the pineapple, then dollop over the creamy Marie Rose sauce and serve.

Recipe from Happy Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi (Hardie Grant, £20). Photographs: Nassima Rothacker.

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