Chilli Salt Charred Pineapple with Whipped Lime Ricotta

Difficulty: Easy | Prep: 10 min | Cook: 10 min | Total: 20 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian

Hot pineapple sounds wrong until you've had it. The sugars catch in the pan and go toffee-ish, and Chooki's Chilli Chicken Salt cuts straight through all that sweetness with a bit of heat behind it. Spoon it over cold whipped ricotta and it's the best thing on the table for about four bucks a head.

Step 1: Whip the Ricotta

Tip the ricotta into a bowl with the lime zest, half the lime juice, the olive oil and a pinch of Chooki's Chilli Chicken Salt. Beat it hard with a fork for a minute until the grain disappears and it goes smooth and glossy. Spread it across a board or a wide plate and put it in the fridge while you do the pineapple. Cold ricotta under hot fruit is the whole point.

Step 2: Char the Pineapple

Get a griddle pan or a heavy frying pan properly hot over high heat. Brush the pineapple wedges with the olive oil and lay them down with space between them. Four minutes a side, no fiddling, until you've got black grill lines and the edges have gone glossy.

Step 3: Honey and Salt

Pull the pan off the heat and drizzle the honey over the wedges while they're still spitting. Turn them once so it coats, then hit them with the 2 teaspoons of Chooki's Chilli Chicken Salt straight away. The steam helps the salt stick.

Step 4: Build It

Fan the warm wedges over the cold ricotta, scatter the torn mint, and squeeze the rest of the lime over the lot. Eat it with your hands.

Tip: Buy the pineapple a couple of days early and stand it upside down on its leaves. The sugar settles in the base, and flipping it spreads the sweetness back through the fruit.