Carpaccio with Chilli, Lime Syrup and Fresh Mint

A super healthy and light salad, great on a hot summer’s day.

Full preparation

  1. In a small saucepan simmer together the sugar and water, stirring until the sugar has dissolved. Boil for 3-4 minutes until syrupy. Remove from the heat and stir through the lime zest and juice and the chilli. Pour into a small jug and allow to cool.

  2. Using a mandolin slicer, or a very sharp knife with care, slice the apples very finely. Leave the core in but remove and pips.

  3. Arrange the apples on a flat plate in a pretty pattern. Pour over the cooled syrup and scatter with the mint. Serve immediately.

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