Pineapple Madras Salad

Serves: 4


4 slices pineapple, diced
1 oz/25g sultanas
¼ pt/150ml pineapple juice
½ tsp curry powder
½ tsp ginger powder
2 oz/50g cucumber, diced
1 tomato, diced
1 stick celery
¼ pt/150ml natural yoghurt


1. Poach pineapple and sultanas in pineapple juice with spices for 2 minutes.
2. Leave to cool.
3. Add cucumber, tomato and celery. Strain and divide between 4 plates.
4. Combine a little juice with yoghurt and drizzle over salad.

Dorothy Ross, Hilton, Fearn