Slice the leaves off the pineapple and halve it. Wrap 1 half and set aside in the fridge for another day (see our tip below on what to do with it). Take the remaining half and slice off the skin. Use the tip of your knife to scoop out any tough ‘eyes’ left behind in the pineapple. Roughly chop the pineapple, discarding any woody bits of core. Add the pineapple to the blender.

Peel the banana and break it into the blender. Add the mint leaves with a handful of ice cubes. Pour in a third of a carton of dairy free mylk (saving the rest for your other smoothies this week). Blitz, pour into glasses and serve.