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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
10 mins
Total Time
15 mins
Course: Salad
Cuisine: International

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

    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