pineapple carpaccio with a ginger, mint, lime and chilli dressing


  • I medium pineapple, very thinly sliced
  • dressing
  • 50ml water
  • 20g sugar
  • 1/2 red chilli, sliced
  • small bunch of mint
  • 5cm piece of ginger, peeled and sliced
  • juice from half a lime
  • 68 mint leaves very finely shredded
  • 1/4 cup of pomegranate seeds
  • pinch or two of sea salt flakes


  1. Make the dressing in advance.
  2. bring the water, sugar and chilli to the boil in a small pit and cook it for about 5 minutes until it starts to thicken into a syrup. Remove the chill.
  3. Pour the hot sauce over the ginger, mint and lime juice and allow it to cool. Strain and store in the fridge until required. Over night is good.
  4. Finely slice the pineapple as thin as you can and arrange the pieces fanned out on a platter.
  5. Drizzle the dressing evenly over the pineapple and scatter the mint and pomegranate to garnish.
  6. Sprinkle the salt – optional


The prep time does not factor in the time the dressing takes to chill