Pineapple caramelises deliciously on the barbecue. Topped with mint and quark (a dairy product similar to cottage cheese but without the salt), it’s a delicious tribute to summer!
Ingredients
Method
Preheat a barbecue grill plate to high. Cut pineapple in thin wedges lengthways, with skin on. Remove core and spray wedges with oil. Grill each cut side for 4 minutes or until lightly charred.
Meanwhile, use mortar and pestle to pound mint, chilli and caster sugar until fine. Set aside. Mix quark, icing sugar and vanilla in a bowl until smooth. Drizzle honey, stirring a little to marble.
Arrange pineapple on serving plates, scatter with mint sugar and top with a spoonful of quark mixture. Garnish with extra mint and serve remaining quark mixture on the side.
Cook’s tips
You can find quark at large supermarkets.
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