A Well Balanced Salad

This salad is a perfect balance of sweet, salty, creamy, bitter, nutty and fragrant and almost fat free. Full of roughage and fiber to provide midday into early evening energy. Failing that a simple and quick dinner that'll please your conscience.

1 pineapple
1 radicchio
1 bunch breakfast radish
200g blue vein cheese
70g brazil nuts
1 small bunch coriander

Method:
Coarsely chop the brazil nuts and sprinkle over a baking tray, roast in oven set at 180oC for around 7-8minutes. Top and tail pineapple then remove the core and slice pineapple into 2cm cubes. Slice radicchio in half, separate and wash the leaves. Cut the tops off radishes and finely slice into small rounds.
To construct the salad you can either make one large platter or 4-6 individual portions. First lay down torn piece's of radicchio followed by even amounts of pineapple, radish, blue cheese and finely garnish with brazil nuts and roughly chopped coriander leaves.