“You can use any leftover walnut PRALINE to sprinkle over pancakes, porridge or ice cream.”
Lucy Nunes
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ZERO-WASTE
PINEAPPLE & SNAPPER CARPACCIO
SERVES 4
⅓ cup (80ml) lime juice
⅓ cup (80ml) extra virgin olive oil
1 eschalot, finely chopped
½ small pineapple, peeled, very thinly sliced
300g skinless sashimi-grade snapper fillet, pin-boned, thinly sliced
Mint or baby mint leaves, to serve
Thinly sliced long green chilli, to serve
WALNUT PRALINE
½ cup (50g) walnuts
¼ cup (55g) caster sugar
For the walnut praline, preheat oven to 180°C. Place walnuts on a baking tray and roast for 10 minutes. Set aside until cool enough to handle, then roughly chop. Line baking tray with baking paper. Place sugar and 1 tbs water in a large frypan over medium-low heat. Stir until sugar dissolves. Increase heat to high and cook, without stirring, for 4-5 minutes until a caramel colour. Remove from the heat, add walnuts and stir to coat. Pour over prepared tray and set aside to cool. Finely chop.
Combine lime juice and oil in a small bowl. Season. Sprinkle half the eschalot over a large serving
