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

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

I came home from a TV shoot last week armed with a box of the most incredible pineapples. The client required a specific Costa Rican pineapple, but since Cayenne and Queen pineapples are  the only varieties grown in South Africa, I scoured Cape Town to find the biggest and greenest Cayennes on offer which was the closest I could get to matching the brief. As it turned out they had shipped a few cases of the said Costa Ricans which fortunately arrived in the nick of time on set.

When I have a lot of excess produce around, I like to develop recipes.

Ingredients

  • I medium pineapple, very thinly sliced
  • dressing
  • 50ml water
  • 20g sugar
  • 1/2 red chilli, sliced
  • small bunch of mint
  • 5cm 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
Read the whole recipe on Drizzle and Dip