Per serving
- Calories
- 144 kcal
- Protein
- 3.2 g
- Carbohydrates
- 26.6 g
- Fat
- 4.2 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Prickly pears2
- Fresh orange juice50 ml
- Almonds6 g
- Mint2 g
Contains: nuts
In season: August – October
Method
- Put on gloves, as the spines are very fine: cut off the ends of the prickly pears, slit the skin lengthways, peel it open and lift out the fruit; cut it into slices.
- Arrange the slices on a plate and drizzle with the orange juice.
- Slice the almonds into flakes and toast them in a dry pan over medium heat for 2 minutes, stirring, until golden.
- Finish the carpaccio with the almonds and the washed mint leaves.
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