Ingredients
- 200 g cucumber
- 2 shallots
- 300 g pineapple (canned)
- 1/2 green bell pepper
- 2 tomatoes
- 1 tbs brown sugar
- 4 tbs apple cider vinegar
- 60 ml water
- salt, pepper
- 50 g pomegranate seeds
Preparation
1. Peel and halve the cucumber lengthwise, then scoop out the seeds with a teaspoon. Cut the cucumber into slices. Peel and finely cut the shallots.
2. Mix the cucumber and shallots and add salt. Pour off the excess water after approx. 10 minutes.
3. Clean the bell pepper, remove the seeds from the tomatoes and finely dice. Drain the pineapple and cut into small pieces.
4. Put the cucumber and shallot mixture in a bowl with the pineapple, bell pepper and tomatoes.
5. Add sugar, vinegar and water to the pan. Switch to highest level, bring to a boil while stirring, then reduce to a low level. Let simmer until the sugar has dissolved. Let the dressing cool, mix the salad ingredients and season to taste with salt and pepper.
6. Garnish the salad with pomegranate seeds.
This recipe has been tested and approved by AMC.
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