• 50g rocket
  • 50g watercress
  • 1 small red onion
  • 1 avocado
  • Small bunch coriander
  • Small bunch mint
  • 1 green chilli
  • Handful pumpkin seeds, toasted
  • Feta for sprinkling
  • Olive oil


  1. Slice the avocado and onion, pick the leaves of the herbs and finely chop the chilli.
  2. Get a griddle pan really hot and place in the pineapple slices. Let them cook for about 4 minutes on each side until caramelised and golden.
  3. Mix 2 tbsp of olive oil with the remaining pineapple juice in the tin, season with salt and pepper. Add a little mustard if you fancy.
  4. Toss together all the salad ingredients and dress and sprinkle over the feta.