Components
- Six pieces of succulent roast
- Two pieces of pineapple
- One container of unsweetened natural yogurt (170 g)
- cilantro leaves as desired
- mint leaves according to preference
- oil according to your preference
- Add salt and ground pepper gradually, adjusting to your preference.
Setup mode
- Begin by making the sauce: combine yogurt with 1 tablespoon of olive oil in a bowl and mix thoroughly. Add salt and pepper according to your preference.
- Heat a griddle pan (or non-stick frying pan) over medium heat. Once hot, add a little water and a drizzle of olive oil, then place the pineapple slices in the pan. Cook for about 3 minutes until they start to soften. Flip them with a spatula to brown the other side evenly.
- Place the grilled pineapple slices onto two plates. Top each with 3 slices of tender. Add the yogurt sauce and garnish with coriander and mint leaves. Serve immediately. Note: For taking to work, pack the salad in a container with a lid and the sauce in a glass jar. Store in the fridge and dress the salad with the sauce just before eating.
Check out the recipe that inspired this salad.
Soft and juicy with a honey and orange glaze