• organic green cucumbers (Japanese salad) - 2 
• organic local cucumber - 1 
• organic red bell pepper - 1 
• organic green bell pepper - 2 
• ripe organnic pineapple - 1 
• sesame seeds - handful 

• water - 1 cup 
• vinegar - 1 cup 
• organic chilli flakes - 2 tsp 
• salt - 1 tsp 
• sugar - 1/4 cup or less 
• organic ginger powder - 1 tsp 
• freshly minced garlic - 2 tsp
• corn flour - 2 tsp 

METHOD

1. Wash clean and cube the cucumber, bell pepper and pineapple.
2. Roast the sesame seeds.
3. Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chilli and salt; simmer for 5 minutes.
4. Stir in cornstarch. Remove saucepan from stove to cool.
5. Then transfer to a bowl, cover, and refrigerate until needed.
6. Toss the Salad together and serve on its own or on top of bread, toast or roti.
7. Drizzle the sweet and sour dressing and sprinkle toasted sesame seeds just before serving