Pineapple carpaccio

Recipe from: February 2012

Ingredients 3
Servings 0
Minutes 00:05
  • 1
    medium ripe pineapple - cleaned
  • 8
    small mint leaves - torn
  • 4
    walnut praline, bashed in pestle and mortar – crumbs and fine powder


Using a sharp knife, cut the pineapple as thinly as you can.

Arrange on a plate.

Scatter mint leaves and praline crumble over.

Chef's tip:
Squeeze lime juice over for a fresh burst.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the Fabulous' blog, click here.




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