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

Bring something special to the table with this well-loved recipe.

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

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

    Cup of Yum
  1. Make the dressing in advance.
  2. 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.
  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. Overnight is good.
  4. Finely slice the pineapple as thin as you can and arrange the pieces in a fanned out shape on a platter.
  5. Drizzle the dressing evenly over the pineapple and scatter the mint and pomegranate to garnish.
  6. Sprinkle the salt - optional

Notes

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