The sweetness and fragrance of fresh fruit is balanced by the slight acidity of cottage cheese to make a light and colourful summer salad.
ingredients
serves 4
2 level teaspoons cornstarch
2 level teaspoons paprika
1 tablespoon lemon juice
Juice of 3 large oranges
1 pound fresh pineapple, skin, core and woody eyes removed, flesh cut into cubes
2 oranges, peeled, pith removed, cut into chunks
2 kiwi fruits, peeled and thinly sliced
1/2 pound fresh strawberries, hulled and sliced
12 small cos lettuce leaves, washed and chilled
12 ounce cottage cheese
method
1. In a stainless steel or enamel saucepan, blend the cornstarch and paprika to a smooth cream with the lemon juice, then stir in the orange juice. Stir the mixture as you bring it to the boil over a moderate heat. Simmer the sauce for 2 - 3 minutes, still continuing to stir, until it has thickened slightly.
2. Pour the sauce into a bowl, leave it to cool, then cover and refrigerate for about 1 hour.
3. Meanwhile, put the pineapple, oranges, kiwi fruits and strawberries into a large bowl, cover and refrigerate.
4. Pour the cold orange sauce over the chilled fruit and mix gently. Line individual salad bowls with the lettuce leaves, spoon cottage cheese into the middle of each bowl and encircle it with fruit and sauce.
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