pineapple carpaccio with a ginger, mint, lime and chilli dressing
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Ingredients
- I medium pineapple very thinly sliced
dressing
- 50 ml water
- 20 g sugar
- 1/2 red chilli sliced
- small bunch of mint
- 5 cm piece of ginger peeled and sliced
- juice from half a lime
- 6 - 8 mint leaves very finely shredded
- 1/4 cup of pomegranate seeds
- pinch or two of sea salt flakes
Instructions
- Make the dressing in advance.
- Bring the water, sugar and chilli to a boil in a small pit and cook it for about 5 minutes until it starts to thicken into a syrup. Remove the chill.
- Pour the hot sauce over the ginger, mint and lime juice and allow it to cool. Strain and store in the fridge until required. Overnight is good.
- Finely slice the pineapple as thin as you can and arrange the pieces in a fanned out shape on a platter.
- Drizzle the dressing evenly over the pineapple and scatter the mint and pomegranate to garnish.
- Sprinkle the salt - optional
Notes
The prep time does not factor in the time the dressing takes to chill