Carpaccio with Chilli, Lime Syrup and Fresh Mint Recipe 

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

10 mins to prepare // 5 mins to cook // Serves 4-6

•    50g Granulated sugar
•    50ml Cold water
•    1 Juice & zest of 1 lime
•    1 Medium hot red chilli, finely chopped (or less, to taste) 
•    2 tbsp Finely chopped fresh mint
•    3 large or 4 medium Pink Lady® apples 

1.    In a small saucepan simmer together the sugar and water, stirring until the sugar has dissolved. Boil for 3-4 minutes until syrupy. 

2.    Remove from the heat and stir through the lime juice and zest and the chilli. Pour into a small jug and allow to cool. 

3.    Using a mandolin slicer, or a very sharp knife with care, slice the apples very finely. Arrange on a flat plate in a pretty pattern. Pour over the cooled syrup and scatter with the mint. Serve immediately.