Pineapple with Yoghurt, Chilli & Mint Drizzle recipe. Absolute classic from Ottolenghi which is a flavourbomb & superb cocktail stick winner as a summer spread & super easy! What’s your favourite cocktail stick? 🌶️ 🥥🍢🍍

Recipe & Video here… https://youtu.be/ZqGkh9C3mJ0

INGREDIENTS.
1x medium ripe pineapple (skin removed). use for tepache https://youtu.be/vTZ-WC5yGpQ
60ml plant based yoghurt.

Chilli Mint Drizzle.
1tsp ottolenghi Aleppo chilli blend.
1x lime (juice & zest).
15g mint (shredded).
1tsp coconut or date sugar (optional).

METHOD.
1. Cut the pineapple into quarters, lengthways and remove the core. please note: save the skin and core for a healthy mexican fermented tepache recipe.
2. Add all the chilli mint ingredients into a pestle and mortar or blender. Grind or blitz.
3. Assemble by placing the pineapple wedges onto a plate, decoratively, then dollop a small amount of yoghurt on each piece before drizzling over the mint chilli dressing.
4. Finally garnish with picked mint and serve chilled.