- 1 pineapple, chilled
- 200 g raspberries, fresh
- 100 g unsalted pistachios, shelled, toasted and chopped
- 2 tbsp maple syrup, to drizzle
- 1 slice of seeded bread, toasted, to serve
Using a sharp knife, remove the outer skin of the pineapple, then slice into thin rounds.
Spread the pineapple slices out on a large plate, spoon over the raspberries and nuts, then drizzle with maple syrup.
Serve the pineapple carpaccio with the slice of toasted seeded bread.