Pineapple Endive Salad with Nuts

Ingredients

• 1 head of endive salad
• 1 chicory
• 400 g fresh pineapple
• 250 g instant couscous
• 500 ml vegetable broth
• 150 g cashew nuts
• 2 untreated limes
• 4 tbsp olive oil
• 1 small dried chili pepper
• Salt
• ground black pepper
• cilantro for garnish

Instructions

1. 1.

   Separate the leaves from the salad, rinse, wash, clean, dry and cut into strips. Clean and separate the chicory leaves as well. Peel the pineapple thoroughly, remove the core, and dice the fruit flesh.

2. 2.

   Place the couscous in a bowl and pour hot vegetable broth over it. Let it soak for about 10 minutes.

3. 3.

   Roast the cashew nuts in a pan without added fat until golden brown, then set aside.

4. 4.

   Rinse the limes under hot water, slice one lime into very thin rounds and squeeze the juice of the other. Whisk the oil with the lime juice. Crush the chili in a mortar, add salt and pepper, and mix into the vinaigrette.

5. 5.

   Fluff the couscous with a fork. Arrange the salad and chicory leaves decoratively on plates, drizzle with vinaigrette, place the couscous in the center, and sprinkle pineapple cubes and cashew nuts over it. Twist lime slices into small rosettes and arrange them with cilantro leaves on top of the salad. Serve with freshly toasted baguette if desired.