E V E RY D AY E A S Y
Serves 4
V
Ready in about 25 minutes,
plus cooling and chilling3½ level tbsp sweetener granules
2 star anise
1 tbsp cracked pink peppercorns
1 medium ripe fresh pineapple
100g pomegranate seeds1 Put the sweetener, star anise,
peppercorns and 400ml water
in a saucepan and place over
a medium heat. Stir until the
sweetener has dissolved, then
bring to the boil. Remove from
the heat and leave to cool slightly.
2 Meanwhile, prepare the pineapple.
If you have a corer, use it to remove
the pineapple core (or see cook’s
note). Slice the top and bottom
off the pineapple, then slice away
the skin and all the little ‘eyes’.
Lay the pineapple on its side and
carefully cut across into very thin
slices. Lay out the slices in a large,
shallow dish, overlapping them
slightly. Pour the spicy syrup evenly
over the pineapple, then leave tocool completely. Cover and leave
to chill overnight.
3 Divide the pineapple and syrup
between 4 plates. Scatter over
the pomegranate seeds and
serve, discarding the star anise
before eating.Syns per serving: FREECOOK’S NOTE
If you don’t have a corer, thinly slice
the pineapple as per step 2, then cut
out the core from each slice with
a small cookie cutter or an egg cupRECIPES: DEBBIE MAJOR. FOOD STYLING: SUNIL VIJAYAKAR. PROP STYLING: MORAG FARQUHAR
IF YOU LIKE THESE
RECIPES...
...you’ll love the variety
of indulgent desserts in
Slimming World’s Sweet Dreams
cookbook. Filled with more
than 60 scrumptious recipes,
you’ll find everything you
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favourite low Syn treats,
including refreshing ice creams, crème brûlées,
custards, tarts, mousses and pies. On sale in
Slimming World groups, price £4.95/€7.95.So refreshing! And the sweet
and spicy flavours worked
‘ really well together‘
Pineapple carpaccio
SLIMMING WORLD MAGAZINE 69book club