Manchego and pineapple wedges

Method

1 Cut the cheese into about 24 thin triangles or wedges. Peel and cut the pineapple into thin slices, the same thickness as each piece of cheese.

2 Squeeze a tiny dot of honey on each piece of cheese, top with the pineapple and sprinkle with black pepper. Serve chilled.

Get ahead
Cut both cheese and pineapple well in advance, cover and chill, then drizzle with honey about an hour before serving.

Photographs Peter Cassidy; styling Sunil Vijayakar; recipes Mitzie Wilson