pineapple carpaccio with a ginger, mint, lime and chilli dressing
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Unrated
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Course
Salad
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Cuisine
International
pineapple carpaccio with a ginger, mint, lime and chilli dressing
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Bring something special to the table with this well-loved recipe.
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Ingredients
- pineapple very thinly sliced, medium
dressing
- 50 ml water
- 20 g sugar
- 1/2 red chili pepper sliced
- mint small bunch
- 5 cm ginger peeled and sliced, piece
- lime juice from half lime
- 6 - 8 mint leaves very finely shredded
- 1/4 cup pomegranate seeds
- pinch sea salt or two of 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
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