Grilled hispy cabbage with charred pineapple salsa (Napoleon Grills)
On this recipe I give you one of the greatest tricks to cook slightly dryer vegetables in the barbecue, there will be no turning back!
INGREDIENTS
1 Hispy cabbage (also called sweetheart cabbage), into quarter lengthways
2 tbsp olive oil
Salt to season
1 small pineapple, peeled, cored and sliced lengthways
1 tsp sweet paprika
1 fresh red chili, finely chopped
5 sprigs of coriander, finely chopped
1 drizzle of honey
1 small shallot, finely chopped
1 lime, grated and juiced
5 tbsp extra virgin olive oil
1 Brush the pineapple slices with a touch of olive oil, season with salt and dust slightly with the paprika. Grill over high heat for 3 minutes on each side. Dice 1 of the slices for the salsa and place in a bowl.
2 Soak the cabbage quarters in water briefly, dry slightly, brush with olive oil, season and place on the grill over medium heat. Cook for about 3 minutes on each of the 3 sides. The residual water will help steam it gently while it grills.
In the bowl with the chopped pineapple add the red chili, coriander, honey, lime zest and juice, shallot and a generous drizzle of extra virgin olive oil. Mix it together.
Plate the grilled pineapple, the hispy cabbage and spoon over the top the salsa. Sprinkle a few extra coriander leaves and enjoy!
