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Pineapple, charred corn and...
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Pineapple, charred corn and macadamia salsa
Michael Meredith

This bright, sweet, acidic summer salsa is perfect to serve alongside the spiced porc scotch, but it's also beautiful with other types of meat and seafood.

The individual ingredients can be cooked and diced 1 day in advance and kept separately in the fridge. Bring the ingredients to room temperature and combine with the dressing 30 minutes before serving, to let the flavours meld together.

0/8

complete

Servings

Prep time

20 mins

Cooking time

15 mins

Total time

35 mins

Ingredients

These amounts have been scaled

Yellow capsicum

1

Red capsicum

1

Fresh sweetcorn

1

Macadamia nuts

½ cup

Pineapple (fresh)

500g

Green chilli, fresh

1

Coriander

2 Tbsp

Spring onion

2

Lime

2

Olive oil

Light flavoured

½ cup

Salt

2 tsp

11 ingredients
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