Chayote Slaw served South African baby pineapple

(Serves 4)

1 tablespoon olive oil
2 cups chayote squash, peeled, sliced and cut into strips
2 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil
1 teaspoon cilantro, chopped
1/2 cup roasted sweet red bell peppers, chopped
1 South African baby pineapple, chopped

Latin spice mix
2 tablespoons cumin seed
1 1/2 tablespoons whole black peppercorns
2 teaspoons coriander sseeds
1 tablespoon sugar
3/4 teaspoon coarse sea salt

Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. Add chayote and saute just until crisp, about 1 to 2 minutes. Remove from pan and allow to cool completely.
Combine sherry wine vinegar and Latin spice mix in medium bowl. Gradually whisk in the olive oil. Mix in fresh cilantro. Season vinaigrette to taste with salt and pepper.
Drain and chop the peppers, add baby pineapple. Combine chayote and peppers in a bowl. Toss with enough vinaigrette to coat. Serve in half pineapple as shown.