This fresh and zingy dish is the perfect meal on a summer evening.
20m prep
20m cook
4 servings
15 Ingredients
* 250g (1 1/4 cups) white long-grain rice
* 1 small pineapple, peeled, quartered and cored
* 1 red onion, finely chopped
* 1/3 cup shredded mint, plus extra to serve
* 1 Lebanese cucumber, sliced
* 1 red capsicum, chopped
* 80ml (1/3 cup) lime juice
* 2 tbsp peanut oil
* 500g pork mince
* 2 tsp ground allspice
* 2 tsp dried thyme
* 1/4 tsp cayenne pepper
* 2 tsp brown sugar
* 250g cherry tomatoes, halved
* 2 tbsp chopped salted roasted peanuts
4 Method / Steps
Step 1
Cook rice following packet directions for 8 minutes or until just tender (don’t overcook). Drain in a large colander and cool slightly, separating the grains with a fork to release the heat. Meanwhile, chop 3/4 of the pineapple and finely dice the remaining 1/4. Combine the finely diced pineapple, 1/4 of the onion and 1 tbs of the mint in a small bowl and set aside.
Step 2
Combine the remaining pineapple, onion, mint, cucumber and capsicum in a large bowl. Drizzle with lime juice and 1/2 the oil, and season with salt and freshly ground black pepper. Use a large metal spoon to gently fold the mixture together.
Step 3
Heat the remaining oil in a large frying pan over medium-high heat. Add pork. Cook, using a wooden spoon to break up into bite-sized lumps, for about 5 minutes or until pork changes colour and most of the liquid evaporates. Reduce heat to medium. Add the spices and sugar and cook, stirring, for 1 minute. Add tomato and cook, stirring, for 3 minutes or until tomato has softened slightly. Season with salt.
Step 4
Mix the rice with the pineapple and capsicum mixture. Spread rice salad onto a large platter or shallow bowl. Pile the mince mixture on top, then scatter with the pineapple salsa and peanuts. Serve immediately.
source – cooking365coza
