First, peal the pineapple, cut it in four lengthwise. Roast in a 220°C oven for 15 minutes until slightly charred. Once ready, cut it into smaller chunks.

Next, prepare all your vegetables. Slice the pepper and onion, cut the cucumber and lettuce into large, and slice the tomatoes into quarters.

Finally, blend all of the dressing ingredients with half of the pineapple.

Combine all the salad ingredients except the sesame seeds, cover with the dressing and toss until evenly coated. Scatter over the sesame seeds and serve.