Pineapple Carpaccio

Ingredients

• 1 handful Mint (5 g)
• 4 tbsp shelled pistachios (60 g)
• 2 tbsp vanilla sugar (30 g)
• 4 tbsp Lemon juice
• 1 pineapple

Instructions

1. 1.

   Wash the mint, shake dry and pluck the leaves from the stems. Lightly toast the pistachios in a pan without fat over medium heat for 3–5 minutes, remove from heat and let cool. Grind finely with the mint, vanilla sugar and lemon juice in a mortar.

2. 2.

   Peel the pineapple thoroughly, halve it, remove the core, slice the flesh into thin, slightly overlapping strips and arrange on a plate. Drizzle the pineapples with the mint pesto before serving.