- ½ pineapple
- 50g baby leaf spinach
- 150g yogurt
- 1 tsp cumin seeds
- Sea salt
- A few ice cubes
- 150ml cold water
Slice the leaves off the pineapple and halve it. Wrap 1 half and store in the fridge (see our tip below). Slice the skin off the remaining half, scooping out any tough ‘eyes’ left behind. Roughly chop the flesh, discarding any woody bits of core. Pop the chopped pineapple into your blender.
Tuck the baby leaf spinach into the blender and spoon in the yogurt.
Measure out 1 tsp cumin seeds and scatter them into a dry frying pan. Toast for 2 mins, tossing regularly, till the seeds smell nutty. Tip them into the blender. Add a small pinch of salt.
Add a few ice cubes and pour in 150ml cold water. Blitz for a few mins till smooth, then pour into glasses and serve.
If you have a big blender, you can use all the pineapple in your smoothie although this will affect the nutritional information. Why not caramelise your leftover pineapple to make a stunning pud? Slice the skin off and cut out the eyes, then slice it into 1-2cm thick slices. Fry in a hot frying pan for a few mins each side till caramelised, then pop on warm plates. Add a few spoonfuls of butter and sugar to the pan and melt together. Swirl in a little cream and add a pinch of salt. Stir together to make a sauce and pour over the pineapple to serve.