This is the best good sweet-and-sour combination. Eaten on its own or as part of a big feast this salad usually goes down a treat. It helps that it looks pretty too!

Griddled Chilli Pineapple, Mixed Greens and Marie Rose [Vegan]





  • 2 1/4 cups quinoa
  • 1 tablespoon olive oil

For the griddled pineapple:

  • 1/2 pineapple
  • 1 tablespoon olive oil
  • sprinkle of red chilli flakes (red pepper flakes)
  • salt, to taste

For the Marie Rose:

  • 2/3 cup) Cashew Yogurt or other plant yogurt
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sweet paprika
  • black pepper, to taste

To serve:

  • 2 baby gem lettuces
  • mixed greens and herbs
  • 2 avocados, stoned and cut into quarters


  1. Grilled Pineapple: Chop the pineapple into slices and marinate with olive oil and sprinkles of chilli while you cook the quinoa.
  2. Cook the quinoa following the packet instructions. Once cooked, set aside to cool. Once cool, add some olive oil to a medium pan and fry the quinoa until crispy.
  3. Turn the heat to medium and dry out the grains, stirring to move them about the pan. Once all the moisture has evaporated, continue cooking the quinoa until it has turned a nutty brown and starts to ‘pop’ – this will take about 10 minutes. Stir every so often to stop the quinoa burning.
  4. Griddle the pineapple in a really hot griddle pan (grill pan) until you get pretty charred marks and the slices are caramelized. Set aside until you are ready to put your salad together.
  5. Marie Rose: Place all the Marie Rose ingredients in a blender and blitz until well combined and you have a beautiful smooth, plant-based mayo.
  6. Put the salad together. Start with the toasted quinoa, then the baby gem, mixed greens, herbs and avocado. Top off with the griddled pineapple and dollop over the creamy Marie Rose.

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