Pineapple Carpaccio

4 servings

10 minutes

Recipe from Jamie Oliver's book "5 Ingredients: Quick and Easy Meals". Published by CookBooks Ltd. in collaboration with Penguin Books Ltd. Copyright Jamie Oliver, 2017. Cover photo Copyright Paul Stuart, 2017. Recipes and photos Copyright Jamie Oliver Enterprises Limited.

Energy value per serving

• Calories: 233.4
• Proteins: 2.8g
• Fats: 10.2g
• Carbohydrates: 30.6g

Ingredients

• Fresh mint: 1 bunch
• Pineapple: 1 pc
• Blueberry: 100 g
• Greek yogurt: 4 tbsp
• Lime: 1 pc
• Extra virgin olive oil: 2 tbsp

Cooking steps

1. Put mint leaves in a mortar, leaving a few for garnish. Grind into a paste, pour in 1-2 tablespoons of extra virgin olive oil, and mix thoroughly.

   Required ingredients:

   • Fresh mint: 1 bunch
   • Extra virgin olive oil: 2 tablespoons

2. Clean the pineapple, cut it lengthwise into 4 parts, remove the tough core, and slice the flesh into long pieces. Arrange on 4 plates or place on a dish. Cut the blueberries in half and place them on top.

   Required ingredients:

   • Pineapple: 1 piece
   • Blueberry: 100 g

3. Mix a bit of mint oil with yogurt (the leftovers can be used later) and spread it over the fruits. Sprinkle with finely grated lime zest and drizzle with lime juice. Garnish with thinly sliced mint leaves and drizzle with extra virgin olive oil (yes, you got it, very delicious!).

   Required ingredients:

   • Extra virgin olive oil: 2 tablespoons
   • Greek yogurt: 4 tablespoons
   • Lime: 1 piece
   • Fresh mint: 1 bunch