Salad Recipes - Cottage Cornucopia

Ingredients

• 225 g/8 oz/1 cup long-grain rice

• 45 ml/3 tbsp olive oil

• 15 ml/1 tbsp lemon juice

• Salt and freshly ground black pepper

• Mixed lettuce leaves

• 225 g/8 oz/1 cup cottage cheese with chives

• 300 g/11 oz can pineapple chunks, drained

• 100 g/4 oz/1 cup cooked ham, diced

• 4 tomatoes, seeded and diced

• 2 satsumas, peeled and segmented

• 1/4 cucumber, diced

• 1 red (bell) pepper, diced

• 45 ml/3 tbsp mayonnaise

• 15 ml/1 tbsp milk

• Paprika

• 8 radishes, left whole or cut into roses if liked

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Method:

1. Cook the rice in plenty of boiling salted water until tender. Drain, rinse with cold water and drain again.

2. Mix with the oil, lemon juice and a little salt and pepper. Press into a ring mould (mold), then turn nut on to a bed of lettuce.

3. Mix the cottage cheese with the pineapple, ham, tomatoes, satsumas, cucumber and pepper.

4. Blend the mayonnaise with the milk and a little salt and pepper. Add to the cheese mixture and toss lightly.

5. Pile in the centre and sprinkle with paprika. Garnish with the radishes before serving.