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Indonesian salads

Serve this tasty and refreshing salad as a starter, or as an accompaniment.

ingredients

serves 4
100 g (4 oz) beansprouts
225 g (8 oz) can pineapple rings
7.5 cm (3 inch) length of cucumber, diced
1 dessert apple juice of 1/2 lemon

sauce

2 tablespoons smooth peanut butter
2 teaspoons soy sauce
juice of 1/2 lemon

method

1. Divide the beansprouts between 4 serving plates.

2. Drain the pineapple, reserving the juice, and chop finely. Put in a bowl and set aside.

3. Make the sauce: put the peanut butter in a bowl and beat in the soy sauce and lemon juice to form a thick cream. Add about 2 tablespoons of the reserved pineapple juice. Set aside.

4. Mix the cucumber into the chopped pineapple. Core and dice the apple, toss in the lemon juice and add to the pineapple mixture. Immediately divide this mixture between the 4 plates, piling it on to the beansprouts.

5. Pour the' sauce over each salad and serve at once.

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