ORANGE SURPRISE

ORANGE SURPRISE

A tangy salad, ideal for the hot days.

Cooking Time : 35 min.Preparation Time : 20 min. Serves 12.

Ingredients
1 small can (450 grams) pineapple slices or peaches
100 grams orange jelly
1 teaspoon lemon juice
1 1/2 teacups grated carrots
2 tablespoons chopped walnuts
1/2 teaspoon salt
For the garnishing
lettuce leaves
1 walnut
tomato slices
cucumber strips
capsicum strips
Method
1. Chop the pineapple slices very finely and keep aside a few pieces for decoration. Keep aside the syrup from the can.
2. Dissolve the jelly in 2 teacups of boiling water.
3. Cool a little and add the lemon juice, salt and 1 teacup of the pineapple syrup. Set partially in the refrigerator in a broad vessel.
4. When almost set, break up the jelly and add the carrots, walnuts and pineapple pieces.
5. Wet a bread mould tin and fill up with the jelly mixture.
6. Put to set in the refrigerator.
7. Just before serving, dip the mould in hot water for a few seconds, loosen the sides and unmould on a plate (or in individual serving bowls if for a sitting-down meal).
8. Surround with lettuce leaves, tomato slices and cucumber slices.
9. Decorate the jelly with a flower made from pineapple pieces with a walnut as the centre and capsicum strips as stem and leaves.
10. Serve cold.