Carpaccio has long been known as a classic Italian starter, traditionally made with paper-thin slices of beef. But carpaccio doesn’t always have to be savoury. By swapping the meat for crisp apples, you can create a version that works perfectly as a fresh, summer dessert.

Serves: 2

Ingredients

• 2 crisp apples (such as Granny Smith or Pink Lady)
• Juice of ½ lemon
• 2 tsp honey or maple syrup
• 2 tbsp toasted pecans, almonds or walnuts, chopped and/or whole
• A few mint leaves, to garnish

Method

1. Slice the apples very thinly using a sharp knife or mandolin.
2. Arrange the slices in overlapping circles on two plates.
3. Drizzle with lemon juice to prevent browning, then add honey or maple syrup.
4. Scatter over nuts and finish with fresh mint leaves.

Variations

• Add a dusting of cinnamon or nutmeg for a spiced flavour.
• Swap nuts for shaved parmesan or crumbled feta if you’d prefer a more savoury dish.
• Serve with a dollop of Greek yoghurt or mascarpone on the side.
• Top with pomegranate seeds or berries.