Serves: 4 – 6

This is a really simple, colourful, Rick Stein Indian salad that perfectly cuts through fatty Indian dishes such as pork curries.

Ingredients

1 small red onion, thinly sliced
2 tbsp white wine vinegar
1/2 tsp sugar
1/2 tsp sugar
300gm pineapple, peeled and cut into 2cm pieces
A few fresh coriander leaves

Method

1. Toss the onions together with the vinegar, sugar and salt and leave to marinate for an hour.
2. Strain off any excess liquid, then toss the onions with the pineapple chunks, scatter with coriander and serve.