Wash all the salad veg, and cut/slice accordingly.
Assemble the salad ingredients onto a platter.
Heat a griddle pan on the stove.
Peel and slice the pineapple and cut into halves.
Mix the pickle ingredients together, wash and thinly slice the fennel bulbs and add to the pickle liquid.
The griddle pan should be smoking hot, layer the pineapple in the pan, and grill to give it the criss cross lines, turn over and grill the other side. Remove the pan from the heat.
Mix the water, balsamic vinegar and sugar together, pour into the pan, and wait to thicken.
Layer biltong on the top of the salad.
Strain the fennel and add to the salad, layer the grilled pineapple around the salad and drizzle the balsamic glaze over the salad.
Reprinted with permission of How to cook and Elephant
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