Grilled Pineapple And Broccoli Salad
{
“@context”: “https://schema.org/”,
“@type”: “Recipe”,
“name”: “Grilled Pineapple And Broccoli Salad”,
“description”: [],
“author”: {
“@type”: “Person”,
“name”: []
},
“cookTime”: “PT35M”,
“prepTime”: “”,
“totalTime”: “”,
“recipeYield”: “3”,
“recipeCategory”: [],
“recipeCuisine”: [],
“image”: “https://admin.canvasflow.io/usercontent/443249/B19918B8-2A0E-47F7-ABCBA2FC4859E18E.jpg”,
“nutrition”: {
“@type”: “NutritionInformation”,
“calories”: [],
“fatContent”: [],
“saturatedFatContent”: [],
“carbohydrateContent”: [],
“sugarContent”: [],
“fiberContent”: [],
“proteinContent”: [],
“sodiumContent”: []
},
“recipeIngredient”: [
“INGREDIENTS”,
“1 fresh pineapple – you will use”,
“only ½, so keep the remainder”,
“for another use”,
“Olive oil”,
“1 small or ½ large head”,
“of broccoli”,
“1 garlic clove, lightly crushed”,
“but left intact”,
“1 splash of brine from the”,
“Vadasz Red Onion Fresh Pickles”,
“Around 450g/1lb roasted”,
“red peppers from a jar”,
“240g/8½oz baby spinach”,
“Salt and pepper”,
“For the dressing”,
“2 tbsp olive oil”,
“1 tbsp soy sauce”,
“1 splash of brine from the”,
“Vadasz Red Onion Fresh Pickles”,
“or homemade pickled red onion”,
“1 garlic clove, chopped”,
“1 thumb-sized piece of fresh”,
“root ginger, scrubbed and cut”,
“into matchsticks”,
“To serve”,
“3 big pinches of Vadasz Red”,
“Onion Fresh Pickles or homemade”,
“pickled red onions”,
“3 big pinches of crumbled feta”
],
“recipeInstructions”: [
{
“@type”: “HowToStep”,
“text”: “Peel the whole pineapple and, holding it upright, cut 3 slices lengthways, including the core, around 1-2cm (½-¾ in) thick. Season them well with a little salt and plenty of pepper, and drizzle with olive oil.”
},
{
“@type”: “HowToStep”,
“text”: “Slice the head of broccoli from top to bottom in the same way and to the same thickness as the pineapple. Again, season with salt and pepper and drizzle with olive oil.”
},
{
“@type”: “HowToStep”,
“text”: “Slice the head of broccoli from top to bottom in the same way and to the same thickness as the pineapple. Again, season with salt and pepper and drizzle with olive oil.”
},
{
“@type”: “HowToStep”,
“text”: “Add the broccoli to the hot griddle pan and again cook for a few minutes on each side until nicely browned. Pour in the pickle brine or water and cook until evaporated – this will help steam your broccoli. Transfer to the plate with the pineapple and cover loosely with the foil.”
},
{
“@type”: “HowToStep”,
“text”: “While the pineapple and broccoli are cooking, make the dressing. Put all the ingredients in a bowl and whisk together, then set aside.”
},
{
“@type”: “HowToStep”,
“text”: “Now, make a simple salsa: remove the peppers from the jar, dangle over a colander over a bowl and force the brine out between your finger and thumb until well drained. Place the squeezed peppers into a food processor or blender and blend until smooth. Season to taste with salt and pepper, then set aside until needed. Both this salsa and the dressing can be made ahead of time, if you prefer.”
},
{
“@type”: “HowToStep”,
“text”: “Once the broccoli comes out of the pan, add the baby spinach – in batches if necessary – with a pinch of salt and pepper and stir-fry for 30 seconds or so, just until it wilts slightly.”
},
{
“@type”: “HowToStep”,
“text”: “To serve, spoon the red pepper salsa into the centre of 3 serving plates, then use the back of the spoon to spread it out. Pile up some of the spinach and add a slice of the pineapple and broccoli. Arrange a big pile of red onion pickles over the broccoli and spoon the dressing all over. Finish off with the feta cheese, generously sprinkled like snow across the beautiful yellow, red and green landscape.”
}
]
}