3 litres (5 pints) water
salt
200 g (7 oz) macaroni
200 g (7 oz) thinly sliced salami
100 g (4 oz) Emmental cheese
1 red pepper
1 green pepper
100 g (4 oz) pickled cucumber
3 tablespoons mayonnaise
4 tablespoons single cream
1 teaspoon lemon juice
generous pinch of sugar
1/2 teaspoon cayenne
2 - 3 tablespoons milk
salt
200 g (7 oz) macaroni
200 g (7 oz) thinly sliced salami
100 g (4 oz) Emmental cheese
1 red pepper
1 green pepper
100 g (4 oz) pickled cucumber
3 tablespoons mayonnaise
4 tablespoons single cream
1 teaspoon lemon juice
generous pinch of sugar
1/2 teaspoon cayenne
2 - 3 tablespoons milk
method
1. Bring the water to the boil with a generous pinch of salt, sprinkle in the macaroni and boil for about 12 minutes until cooked, but still quite firm. Rinse in cold water and drain.
2. Cut the salami into 1 cm (1/2 in) wide strips. Dice the cheese. Halve the peppers, remove core and seeds, wash, dry and dice. Dice the cucumber.
3. Beat the mayonnaise with the cream. Season the lemon juice with salt and pepper, the sugar and cayenne and stir into the mayonnaise. For a thinner dressing stir in a little milk.
4. Mix all the salad ingredients in a bowl with the dressing. Leave the salad to stand for about 20 minutes at room temperature before serving.
2. Cut the salami into 1 cm (1/2 in) wide strips. Dice the cheese. Halve the peppers, remove core and seeds, wash, dry and dice. Dice the cucumber.
3. Beat the mayonnaise with the cream. Season the lemon juice with salt and pepper, the sugar and cayenne and stir into the mayonnaise. For a thinner dressing stir in a little milk.
4. Mix all the salad ingredients in a bowl with the dressing. Leave the salad to stand for about 20 minutes at room temperature before serving.
serving amount
serves 4
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