Seasonal Salads Recipe

Preparation Time: 20 minutes for each salad
Cooking Time: for Sweetcorn and Potato Salad: 25 minutes
Each Dish Serves: 6 to 8

Pineapple and Turkey Salad

Cut a fresh pineapple lengthways but make one part deeper to hold the salad, leave the green leaves on this portion. Cut away the hard core and dice the flesh over a basin so no juice is wasted.

Dressing

1. Blend 1 tablespoon olive or salad oil with 2 tablespoons pineapple juice, add 1 teaspoon French mustard, 4 tablespoons mayonnaise, a little salt and freshly ground black pepper.
2. Cut approximately 450g cooked turkey into dice, the same size as the pineapple, add to the dressing with a 1 deseeded diced red pepper, 3 tablespoons browned flaked almonds, 3 tablespoons diced cucumber and 1 tablespoon toasted sesame seeds.
3. Add the diced pineapple to the turkey mixture just before serving the salad, spoon into the pineapple case, top with browned almonds.

Chicory Waldorf Salad

1. Arrange white chicory and red radicchio leaves around the edge of a flat dish, Blend equal quantities of diced celery, unpeeled dessert apples and deseeded black and white grapes together.
2. Toss the ingredients in well seasoned yoghourt, add halved pecan nuts or walnuts and spoon into the centre of the chicory and radicchio.

Sweetcorn and Potato Salad

1. Cook and dice potatoes; cook frozen sweetcom.
2. Blend equal amounts of mayonnaise and yoghourt together with a few drops of Tabasco sauce, a very little tomato purée, a little paprika and seasoning.
3. Add small spring onions or cocktail onions, a generous amount of chopped parsley and chives; stir the potatoes and sweetcorn into the dressing.
4. Serve well chilled or warm.

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