Sour Cream (lactose): Combine 250 ml (1 C) coconut cream, 10 ml (2 t) lemon juice, 5 ml (1 t) organic apple cider vinegar and a pinch of salt in a bowl.
Method
In a mixing bowl, combine olive oil, lime zest and juice, chives, parsley, brown sugar, salt and pepper and mix until sugar is completely dissolved.
Cut tomatoes into halves, add to the bowl and set aside.
Cover pineapple in castor sugar and fry in a pan over high heat until caramelised and lightly charred.
Do not use pre-cut pineapples as they will release too much juice.
Serve
Place lentils in a salad dish, add the dressed tomatoes and top with fried pineapple. Serve with sour cream.