Starters Recipes - Ham and Pineapple Cocktail

Ingredients

• 75 g/3 oz/1/3 cup long-grain rice

• 50 g/2 oz/1/2 cup frozen peas

• 30 ml/2 tbsp olive oil

• 10 ml/2 tsp lemon juice

• 5 ml/1 tsp soy sauce

• 2 spring onions (scallions), finely chopped

• 213 g/7 1/2 oz/1 small can ham, diced, discarding jelly

• 225 g/8 oz/1 small can pineapple chunks in natural juice, drained, reserving juice

• 30 ml/2 tbsp mayonnaise

• 12 stoned (pitted) black olives

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Method:

1. Cook the rice in plenty of boiling salted water for 10 minutes until just tender. Add the peas half-way through cooking.

2. Drain, rinse with cold water and drain again. Mix the oil, lemon juice, soy sauce and spring onions together.

3. Add to the rice, toss well and divide between 6 small serving plates. Mix the ham and pineapple together with the mayonnaise.

4. Slice 6 of the olives and fold in. Thin the mixture with a little of the pineapple juice if necessary. Pile on to the rice and garnish each with an olive.