Caribbean Lentils & Pineapple Salsa

While the rice is cooking, drain the pineapple slices, reserving the juice. Cut the capsicum into 1cm pieces. Finely chop the garlic (or use a garlic press). Finely chop the cucumber. Pick and finely chop the mint leaves (reserve a few for garnish). Grate the carrot (unpeeled). Drain and rinse the lentils.

While the rice is cooking, heat a medium frying pan over a high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Remove from the pan and roughly chop.

Return the frying pan to a medium-high heat along with a drizzle of olive oil. Add the capsicum and carrot and cook until softened, 4-5 minutes. Add the butter, garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add the lentils, water (for the sauce) and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 2-3 minutes, then season to taste with salt and pepper.

While the lentils are simmering, transfer the chopped pineapple to a medium bowl and add the cucumber, mint, pineapple juice (1 tbs for 2 people / 2 tbs for 4 people) and the white wine vinegar. Mix well and season to taste with salt and pepper.