Salad Recipes - Cherries Jubilee Salad

Ingredients

• 175 g/6 oz/1 1/2 cups conchiglie

• 50 g/2 oz/1/2 cup frozen peas

• 175 g/6 oz/1 1/2 cups diced cooked duck

• 225 g/8 oz/1 1/2 cups red cherries, halved and stoned (pitted)

• 30 ml/2 tbsp mayonnaise

• 30 ml/2 tbsp plain yoghurt

• Grated rind and juice of 1/2 orange

• A pinch of cayenne

• Salt and freshly ground black pepper

• Lollo rosso lettuce

• 50 g/2 oz/1/2 cup toasted flaked almonds

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Method:

1. Cook the pasta according to the packet directions, adding the peas for the last 5 minutes cooking.

2. Drain, rinse with cold water and drain again. Place in a bowl and add the duck and cherries.

3. Blend the mayonnaise with the yoghurt, orange juice, cayenne and salt and pepper to taste. Add to the salad and toss gently.

4. Pile on to a bed of Lolllo rosso leaves and sprinkle with the almonds. Chill before serving.