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

Name: pineapple carpaccio with a ginger, mint, lime and chilli dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: I medium pineapple; 50 ml water; 20 g sugar; 1/2 red chilli; small bunch of mint; 5 cm piece of ginger; 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

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Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Course
Salad
Cuisine
International

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

Iris Warren

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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

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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