For a fresh take on salsa this summer try this pineapple and dulse version from the team at Pacific Harvest. Dulse pairs super well with pinapple and adds a subtle, smoky umami flavour to the fresh fruit.

INGREDIENTS
2-3 round slices of fresh pineapple
1/4 cup olive oil (or macadamia oil)
1/2 red onion
1/4 cup coriander leaves
Juice of a lime
1 fresh hot pepper (habanero if available), minced, including seeds
1 tbsp Dulse Flakes
Freshly ground pepper and kelp Salt

METHOD

Set the oven to broil and roast pineapple slices brushed with oil on both sides until brown (about 8 min). Let cool.

Dice the pineapple and cut the other ingredients fine. In a large bowl, stir all the ingredients together and season to taste with pepper and kelp salt.

This salsa keeps well in the fridge for 24 hours.

Makes about 1 cup.

Recipe from Louise Fawcett and Pacific Harvest