Pineapple with coconut & chilli mint drizzle

Cut the pineapple in quarters lengthways; remove the core. Slice into 0.75cm-thick slices widthways, then put in a medium bowl. Add a pinch of sea salt flakes and the ¼ tsp sugar, mix well, then chill until needed.

To make the chilli mint drizzle, put all of the ingredients in a pestle and mortar or in the bowl of a small food processor, then pound or pulse until it becomes a smooth paste and set aside.

To assemble, arrange the pineapple on a platter, then tuck the extra mint leaves between the slices. Drizzle over ½ the coconut cream, followed by ¾ of the mint drizzle. Scatter over a pinch of the chilli blend and serve with the remaining coconut cream and mint drizzle on the side.