- Yield: 4 Servings
- 4 pineapple rings, 1–2 cm/½–¾ inch thickness, cut into large pieces
- 2 large handfuls of seasonal baby salad leaves
- 2 medium-large firm courgettes/zucchini
- 1 tablespoon coconut oil
- 2 garlic cloves, crushed but not peeled
For the Teriyaki Sauce
- ¼ cup (60 ml) soy sauce
- ¼ cup (50 g) unrefined brown sugar
- ¾–1¼-inch (2–3-cm) piece of fresh ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon agave syrup
- 1 teaspoon sesame oil
- 3 tablespoons mirin
For the Dressing
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- ¼ teaspoon ground white pepper
How to Make It
- To make the teriyaki sauce, combine all the ingredients in a small pan and bring to the boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool. Once cooled, pour over the pineapple rings and leave to marinate for 20–30 minutes.
- Prepare the dressing by mixing together all the ingredients in a bowl. Add the salad leaves and toss with your hands until well coated in the dressing.
- Place a ridged griddle/grill pan on a high heat. Sear the pineapple slices for 4–5 minutes on each side until caramelized. Once cool, cut into pieces. Set aside.
- To make the courgette/zucchini scallops, peel the courgettes/zucchini so that the skin is almost removed, but try to leave an almost translucent green thin layer. Slice into 2-cm/¾-inch slices, then trim the edges of each slice using the peeler, making a slight barrel shape.
- Place a small frying pan/skillet over a medium heat and add the coconut oil. Add the garlic and fry for a few minutes to release the flavours into the oil. Remove the garlic from the oil, turn up the heat to max and fry the courgette/zucchini pieces for no more than 1 minute on each side. Remove from the pan and lay on paper towels to drain.
- To serve, place the dressed salad leaves on a small plate then layer four courgette/zucchini pieces on top of the leaves. Place a few pieces of caramelized pineapple around the sides. Scatter the top with diced onion. Top with a generous spoonful of shiso or basil leaves. Serve immediately.