About 250 calories / 1046 joules
Remove the skin from the onions and cut them into rings. Place in a suitable bowl. Pour boiling water over them. Steep for 2 minutes. Drain and cool.
Drain pineapple chunks in a sieve (reserving juice). Mix mayo with pineapple juice, oil, juice of one lemon and spices in a baking bowl. Season to taste.
Add onion ring and pineapple chunks. Mix well.
Marinate in refrigerator for 120 min.
Arrange in a salad bowl. Bring to table garnished with rinsed, patted dry cress leaves.
Tested and found to be good.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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