Pinnaple Carpaccio With Pomegranate And Vanailla Salt

A healthy pudding with a combination of salt, vanilla , pineapple and pomegranate.

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Name: Pinnaple Carpaccio With Pomegranate And Vanailla Salt
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 large pineapple ripe; 1 pomegranate; one bunch smal mint shreddeded; 125 gram sea salt; 1 pod vanill seeds scrapped out

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INGREDIENTS

1 large pineapple ; ripe
1 pomegranate
one bunch smal mint ; shreddeded
125 gram sea salt
1 pod vanill ; seeds scrapped out

Servings

INSTRUCTIONS

1. First make vanilla salt. Put the salt and vanilla seeds into a bowl and mix well. Place in an air tight container with the empty pod and use as required in baking or savoury dishes. The mixture will keep indefinitely.

2. Cut off the ends of the pineapple, then slice off the skin from top to bottom, keeping the fruit whole. Cut the pineapple widthways into slices about 1mm thick so you end up with lots of circles. Set aside.

3. Cut the pomegranate in half horizontally. Hold each half in turn over a bowl and smack the skin with the back of a wooden spoon so that the seeds drop into the bowl. Reserve any juice that comes out of the seeds as you remove them.

4. To serve , sprinkle a serving platter with a little vanilla salt. Arrange the pineapple slices over it, then sprinkle with a little extra vanilla salt, the pomegranate seeds and juice. Finish with a light sprinkling of the vanilla salt and the shredded mint leaves.

NOTES

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Pinnaple Carpaccio With Pomegranate And Vanailla Salt

1 large pineapple ripe
1 pomegranate
one bunch smal mint shreddeded
125 gram sea salt
1 pod vanill seeds scrapped out

1. First make vanilla salt. Put the salt and  vanilla seeds into a bowl and mix well. Place in an air tight container with the empty pod and use as required in baking or savoury dishes. The mixture will keep indefinitely.

3. Cut the pomegranate in half horizontally. Hold each half in turn over a bowl and smack  the skin with the back of a wooden spoon so that the seeds drop into the bowl. Reserve any juice that comes out of the seeds as you remove them.

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Nutrition

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Serving Size: 1 Serving (328g)
Recipe Makes: 4 Servings

Calories: 172
Calories from Fat: 10 (6%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 12116.3mg		418 %
Potassium 415.5mg		11 %
Total Carbohydrate 42.9g		13 %
	Dietary Fiber 6g	24 %
	Sugars, other 36.9g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 172

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