Recipe by Angela Ridge
Pineapple carpaccio with mint and sugar
- 1 ripe pineapple
- handful fresh mint
- 30ml (2 tbsp) castor sugar
- 1,25ml (¼ tsp) chilli powder (optional)
- natural yoghurt, to serve (optional)
Peel the pineapple and remove any of the black ‘eyes’ left behind in the flesh.
Slice the pineapple into thin discs and arrange them in 1 or 2 layers on a serving platter.
Put the mint, sugar and chilli (if using) in a pestle and mortar, and grind together until the mint has been incorporated into the sugar and the mixture is a lovely green colour.
Sprinkle over the pineapple and serve with natural yoghurt.