Ingredients

• 4 to 5 slices - Fresh, juicy pineapple
• 1 - Medium, green capsicum
• 1 - Medium, red capsicum
• 1 - Medium, yellow capsicum
• 1 thick slice - Purple cabbage
• 1 small bunch - Even sized salad leaves
• 1 - Medium onion
• 1 tsp - Brown sesame seeds, lightly roasted
• 1 tsp - Black sesame seeds
• 1 small flake - Garlic, peeled, flattened
• 1 tbsp - Paneer grated (or cheese)
• For the dressing:
• 1 tbsp - Olive oil
• 1 tsp - Brown vinegar
• 1 tsp - Lemon juice
• 1/4 tsp - Red chilli flakes
• 1/2 tsp - Coarsely crushed, cumin seeds
• 1 tsp - Mint leaves, finely chopped or crushed
• 1 tbsp - Coriander leaves, finely chopped
• 1 tsp - Sugar, powdered.

How to Make Grilled Pineapple Salad

• Clean the salad leaves and trim the midriff. Keep in ice cold water.
• Chop cabbage, sprinkle salt, keep aside.
• Pierce the green capsicum with a fork.
• Now roast the capsicum on direct fire, rotating it to char skin evenly.
• Then put in a clean plastic bag, to loosen skin.
• Repeat for all the capsicums and the onions.
• Put in same plastic bag when done.
• Now remove the charred skin, excess seeds and cluster from capsicums. Then chop into 1/2 inch squares.
• Now heat a non-stick flat bottomed pan and drizzle a few drops of oil and some grain sugar on it.
• Place the pineapple slices over this and let it sizzle and soften on both sides.
• Chop them into squares and allow to cool.
• Now take a large salad bowl and rub the inside with a garlic flake.
• Then arrange the salad leaves along the sides of the bowl to make a rim of frilly sides.
• Combine the ingredients for the dressing in a bowl
• Keep aside till required.
• Now press out the salty water from the cabbage and keep aside.
• Now mix the pineapples, capsicums, onions, cabbage and sesame seeds in another bowl.
• Add one or two chopped salad leaves.
• Add the dressing, toss well to blend flavours.
• Pour into the seasoning bowl keeping the salad leaves in place.
• Garnish with grated paneer.
• Refrigerate and serve cold or warm.