Pineapple carpaccio
With fresh mint oil
Pineapple carpaccio
With fresh mint oil
Serves 4
Cooks In10 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 122 6%
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Fat 5.6g 8%
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Saturates 2.5g 13%
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Sugars 15.4g 17%
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Salt 0g 0%
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Protein 1.3g 3%
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Carbs 17.5g 7%
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Fibre 0.4g -
Of an adult's reference intake
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Ingredients
- 1 bunch of fresh mint , (30g)
- 1 ripe pineapple
- 100 g blueberries
- 4 tablespoons Greek-style coconut yoghurt
- 1 lime
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Method
- Pick the mint leaves into a pestle and mortar, reserving a small handful of leaves to one side.
- Pound the rest into a paste, then muddle in 1 to 2 tablespoons of extra virgin olive oil to make a mint oil.
- Top and tail the pineapple, then slice off the skin. Quarter lengthways, remove the core, then finely slice lengthways. Arrange on a large platter or divide between your plates.
- Take the time to halve the blueberries, then sprinkle over the top.
- Ripple some mint oil through the yoghurt (saving the rest for another recipe), then spoon over the fruit.
- Finely grate over the lime zest from a height and squeeze over the juice.
- Finely slice and sprinkle over the reserved mint leaves, then drizzle with a tiny bit of extra virgin olive oil (yes, you heard it – delicious).
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited