Pineapple carpaccio, lime

Ingredients

• 1 pineapple
• 2 organic limes
• 20 drops of culinary rosemary essence
• 2 tablespoons agave syrup
• 1 sprig of rosemary

• vegetable oil

Preparation

1. Peel the pineapple and slice it into thin rounds with a sharp knife. Arrange them in a salad bowl or dish.

2. Grate 1 lime and reserve the zest.

3. Squeeze the 2 lemons to collect the juice. Mix the lemon juice with the rosemary essence and the agave syrup then sprinkle the pineapple slices. Set aside for 30 minutes in a cool place.

4. Arrange the pineapple slices on the plates, then garnish with rosemary sprigs and lime zest.