This pineapple carpaccio with beetroot salt may seem like a weird dish, but trust us the flavour combination is incredible!
SERVES 2 // COOK TIME 20 min
1 pineapple, peeled
¼ cup sea-salt flakes
½ tsp grated beetroot
1. Thinly slice the pineapple with a very sharp knife, or use a mandoline slicer if you have one. Layer neatly on to serving plates.
2. Mix together the salt and the beetroot, until the salt has taken on a purple colour. Use it to season the pineapple and serve.
Recipes & styling: Chiara Turilli
Photography: Samantha pinto
These phyllo veggie parcels are crunchy, flaky and oh-so tasty. They are also perfect dinner pasty starters especially for vegetarians.