Shiso courgette scallops with teriyaki pineapple recipe

Ingredients

• 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

• 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

• 2 teaspoons sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• ¼ teaspoon ground white pepper

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.