Salads

Bethonga Gold Pineapple and Noodle Salad

Perfect as a light summer lunch, or as part of a great BBQ menu!

Serves 4.
Prep Time: 30 minutes.

Ingredients

• About 1/2 (2 1/2 cups) Bethonga Gold pineapple, peeled and cut into small cubes (core removed)
• 1 Qukes® baby snacking cucumber, diced
• 250g rice vermicelli noodles
• 125ml (1/2 cup) sweet chilli sauce, plus extra to serve
• 4 tbsp lime juice
• 2 tbsp olive oil
• Handful mint leaves
• Handful coriander leaves
• 20 cooked King prawns, peeled, tails left intact

Cooking Instructions

• Put rice vermicelli noodles in a heatproof bowl and pour over boiling water. Soak for 5-7 minutes or until softened. Drain well and put in a large bowl.
• Whisk together sweet chilli sauce, lime juice and olive oil.
• Pour over noodles and toss well to coat noodles. Add pineapple, cucumber, mint and coriander and toss to combine evenly.
• Serve salad with prawns arranged on top. Serve extra sweet chilli sauce on the side.