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Pineapple Salad  


- 1 large pineapple
- 350 g. cottage cheese
- 2 small carrots, grated
- 4 tbsp. raisins
- 1\4 cup  cashew nuts
- 2 tbsp. pumpkin seeds
- 2 tbsp. pine kernels
- salt and pepper, to taste
- 4 tbsp. olive oil
- 2 tsp. vinegar
- mint springs, to garnish

1.Wash and pat dry the pineapple to remove dirt, then cut it into quarters lengthwise. Scope out the flesh, remove and discard the hard centre core. Cut  half of the pineapple flesh into small cubes. Pat dry the pineapple shells and keep aside.
2.  Drain the cottage cheese and mix with pineapple cubes, grated carrots and nuts. Season with salt and pepper.
3. Divide the mixture into 4 equal parts and put it onto 4 pineapple shells. Using two palette knives, shape the mixture into wedges.
4. Put the remaining pineapple flesh, oil and vinegar in a blender and blend to a smooth puree.
5. Divide the dressing equally between 4 plates. Put a pineapple boat on each plate over the dressing and garnish with mint springs.