Pineapple with Yoghurt, Chilli & Mint Drizzle | Exclusive Ottolenghi Waitrose Recipe

Hey Hibby fam! Today on Happy Hungry Hibby!

To celebrate this exciting launch, we're whipping up a show-stopping recipe straight from the Waitrose magazine: Pineapple, Mint, Chilli, and Yoghurt Dressing. This condiment is a flavor explosion in a jar, perfect for livening up salads, grilled meats, or even roasted veggies.

Why we're excited about the condiment range:
This range is a game-changer for home cooks. Ottolenghi has bottled up his magic – think harissa pastes, aromatic spice mixes, and a sensational shawarma marinade – so you can recreate his restaurant-worthy dishes at home with ease. Now, let's get cooking!

This Pineapple, Mint, Chilli, and Yoghurt Dressing is bursting with freshness. The sweetness of the pineapple is balanced by the cool mint and a kick of chilli, all brought together by the creamy yoghurt.

INGREDIENTS
1x medium ripe pineapple (skin removed) use for tepache    • Tepache | Special Home Brew | Sustain...  
60ml plant based yoghurt

Chilli Mint Drizzle
1tsp ottolenghi Aleppo chilli blend
1x lime (juice & zest)
15g mint (shredded)
1tsp coconut or date sugar (optional)

METHOD
1. Cut the pineapple into quarters, lengthways and remove the core. please note: save the skin and core for a healthy mexican fermented tepache recipe...    • Tepache | Special Home Brew | Sustain...  
2. Add all the chilli mint ingredients into a pestle and mortar or blender. Grind or blitz.
3. Assemble by placing the pineapple wedges onto a plate, decoratively, then dollop a small amount of yoghurt on each piece before drizzling over the mint chilli dressing.
4. Finally garnish with picked mint and serve chilled.

Ottolenghi 'Simple' Cookbook Review    • Ottolenghi's “Simple” Cookbook Review...  
Ottolenghi 'Flavour' Cookbook Review    • Ottolgenghi “Flavour” Cookbook Review...  

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Enjoy, Yours Truly, James
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