Boil 850 ml water, dissolve 250 g salt in it. Wash the potatoes thoroughly and boil them in an open pot for about 15 minutes. Drain and place on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 12-15 minutes
Wash the rosemary and shake dry. Wash the meat, dab dry, season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan. Add rosemary. Sauté the meat on each side for 3-4 minutes. Drain the pineapple and dice finely. Wash the coriander, shake dry and chop finely. Mix barbecue sauce, pineapple and coriander
Clean, wash and pluck the salad into bite-sized pieces. Clean, wash and halve the tomatoes. For the vinaigrette, mix vinegar, salt, pepper and sugar. Gradually mix in 2 tablespoons of oil. Fold into the salad. Arrange meat, potatoes, lettuce and pineapple sauce on plates
Preparation time 40-50 minutes