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Pineapple carpaccio
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Total Time:
10 minutes
10 minutes
Ingredients:
- 1 bunch of fresh mint (30g)
- 1 ripe pineapple
- 100 g blueberries
- 4 tablespoons Greek-style coconut yoghurt
- 1 lime
Instructions:
- Pluck mint leaves into a mortar and pestle, setting aside a handful. Crush leaves into a paste, mix in 1-2 tablespoons of olive oil for mint oil. Prepare pineapple, slicing and arranging on a platter. Halve blueberries, sprinkle over pineapple. Swirl mint oil into yogurt, spoon over fruit. Grate lime zest and juice over the top. Add reserved mint leaves and a drizzle of olive oil. Enjoy!
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