Portrait of a recipe

Something light and fresh was needed to accompany our Balmain bugs for the Holly Ringland interview and this pineapple and mint salsa paired with a tomato and herb salad fitted the bill. It was 29 degrees in the shade for this interview and not a scrap of salad was left in the bowls by the end of our chat – simple hot-weather crowd pleasers. We hope you enjoy these salads as much as we did.

Ingredients for pineapple and mint salsa
  • 1 small fresh pineapple

  • A bunch of fresh mint (chopped)

  • 1 small red onion

  • 1-2 limes, juiced and zested

  • A squeeze of lemon

  • Lemon myrtle chopped

  • A few good slugs of extra virgin olive oil


Chop pineapple, mint and red onion and place together in bowl and toss.

Mix lime and olive oil for the dressing (about one-third lime to two-thirds oil).

Add lemon myrtle powder or fresh chopped leaves to the dressing.

Pour over pineapple and toss.

Herby tomato salad

Ingredients for herby tomato salad
  • 1 punnet of cherry or grape tomatoes, halved or quartered, depending on size.

  • Chopped basil

  • Chopped chives

  • Sea salt

  • Olive oil

  • 1/4 teaspoon baking powder
  • Balsamic vinegar

  • several tablespoons of caster sugar, melted in lime juice

Combine tomatoes, basil and chives in a bowl.

Mix about one-third balsamic vinegar to two-thirds oil.

Grind salt and pepper into dressing.

Pour over over tomatoes and decorate with nasturtiums.

Image credits: Claire Absolum