Carrot Pineapple Salad

Ingredients

• 600 g Carrots
• 3 tbsp balsamic vinegar
• Salt
• 1 pineapple (about 600 g peeled and weighed)
• 1 small onion
• 100 g sun-dried tomatoes (packed in olive oil)
• 1 Garlic clove
• 1 tsp freshly chopped rosemary needle
• Cayenne pepper
• 2 tbsp olive oil

Instructions

1. 1.

   Peel, grate the carrots, mix with balsamic vinegar and a pinch of salt, lightly mash with a potato masher and let sit so juice is released and the carrots soften.

2. 2.

   Cut six thin slices from the pineapple and set aside. Dice the remaining fruit. Finely dice the onion and sun-dried tomatoes, mince the garlic very finely, and add to the carrots along with rosemary. Season with cayenne pepper, fold in olive oil, and taste for seasoning.

3. 3.

   Arrange the fresh salad on a plate and garnish with pineapple slices before serving.