Preparation time: 10 mins Cooking time: 10 mins Serves 4
1 ripe pineapple Cooking oil spray, to grease 1 bunch mint, leaves picked, plus extra to garnish Pinch dried chilli flakes / cup raw caster sugar
2 cups quark (see Cookâ€™s tips)
1 Tbsp icing sugar mixture
1 tsp vanilla bean paste
2 Tbsp honey
1 Preheat a barbecue grill plate to high. Cut pineapple in thin wedges lengthways, with skin on. Remove core and spray wedges with oil. Grill each cut side for
4 minutes or until lightly charred.
2 Meanwhile, use mortar and pestle to pound mint, chilli and caster sugar until fine. Set aside. Mix quark, icing sugar and vanilla in a bowl until smooth. Drizzle honey, stirring a little to marble.
3 Arrange pineapple on serving plates, scatter with mint sugar and top with a spoonful of quark mixture. Garnish with extra mint and serve remaining quark mixture on the side.