Pineapple and lime carpaccio Recipe

  • 100g/3½oz caster sugar
  • 2 limes, zest and juice
  • ½ pineapple, peeled, cored and very finely sliced
  • fresh mint sprig, to garnish
  • 2 tbsp Greek-style yoghurt, to serve
  1. Place the sugar and lime zest and juice into a small pan and heat gently until the sugar has dissolved to make a syrup.
  2. Spread the pineapple slices over a serving plate and pour over the syrup. Place into the fridge to chill.
  3. To serve, garnish with mint and serve with a dollop of yoghurt.