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.
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.
- 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.
- Pineapple: 1 piece
- Blueberry (highbush): 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!).
- Extra virgin olive oil: 2 tablespoons
- Greek yoghurt: 4 tablespoons
- Lime: 1 piece
- Fresh mint: 1 bunch
