SUMMER SALAD MOULD WITH FRESH FRUIT

SUMMER SALAD MOULD WITH FRESH FRUIT
You can use any fruit or vegetables in this salad. Keep the boiled egg slices at the bottom as this add as a beautiful decoration on the finished dish.

1 fresh pineapple, peeled, cored and cut into pieces
2 cups water
¼ cup sugar (65 ml)
2 tablespoons powdered gelatin
2 cups frozen peas, boiled for 3-4 minutes
¼ cup clean and chopped fresh celery
½ tsp celery salt
½ tsp onion salt
½ tsp white pepper
½ tsp black pepper
1½ tsp Apple cider vinegar
2 hardboiled eggs
1 fresh pear, peeled, cored and cut into slices
4-5 fresh green beans, washed
6-7 fresh grapes, washed, halved and seeds removed

Rinse a 2 liter ring mould/BUNDT pan with cold water.
Boil pineapple, pear and halved grapes in water and sugar for 5 minutes.
Sauté green beans till al denté and cut into small pieces.
Remove from heat, add pineapple, grapes, peas, celery and vinegar. (Keep pear separately!)
Season with salt, pepper, celery salt and onion salt.
Dissolve gelatin in a 1/4 cup warm water and add to pineapple mixture.
Let cool.

Slice eggs in round circles (I used an egg cutter).
Spray form with Spray+Cook (here I sprinkled freshly ground black pepper at the bottom of form for decoration.
Arrange egg slices at bottom of form.
Arrange pear slices evenly around the form.
Pour cooled pineapple mixture on top. Do this gently to keep the egg and pear slices at bottom of form.
Let set for 3 hours or preferably overnight.
Serve on a salad plate.

Recipe: Amanda Conradie
Photo: Elize de Kock