Grilled pineapple slice with almond pesto

Name: Grilled pineapple slice with almond pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 g Almonds with skin; 8 Stem(s) Lemon balm; 2 TABLESPOONS Sunflower oil; 3 TABLESPOONS demerara sugar; 2 TABLESPOONS Rum; 1 TEASPOON Sambal Oelek; 1/2 Pineapple

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

100 g Almonds with skin
8 Stem(s) Lemon balm
2 TABLESPOONS Sunflower oil
3 TABLESPOONS demerara sugar
2 TABLESPOONS Rum
1 TEASPOON Sambal Oelek
1/2 Pineapple

Directions

1
For the pesto, roast the almonds in a pan without fat for about 3 minutes while turning, remove. Wash the lemon balm, shake dry, pluck the leaves from the stalks and chop. Mix lemon balm, oil, sugar, rum and sambal oelek.
2
Chop the almonds and stir them in. Peel pineapple, cut into 6 slices. Halve the slices and cut out the stalk. Grill the pineapple slices on a grill or grill pan on each side for about 3 minutes.
3
Arrange pineapple and pesto on plates.