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Exotic Greek Salad

A delicious salad with just the right amount of sizzle


  •  Melt the lemon jelly in no more than ¾ cups boiling water. Let it cool.
  •  Slightly cook the pineapple if using, to help the salad set better.
  • Mix the mayonnaise, mustard sauce, ketchup, honey and the seasoning into the fruits and vegetables.
  • · Mix in the jelly and pour into moulds. Refrigerate for several hours or overnight.
  • When serving, invert the mould on the serving dish.
  • Decorate with shredded lettuce, sliced strawberries, cherries or radish and top with roasted peanuts and mint. Serve chilled.