Deli salad

After the relative success of the spinach and kumara gnocchi, I decided to postpone trying the fish pie recipe until winter.

My next attempt at domestic goddess-ness was to be Salmon Risotto, from a recipe found in Jude Dobson's Baby and Toddler Recipe Book. The results were edible, but nothing to write a blog post about - although perhaps the unexciting flavour was due to the fact that I'd miscalculated the number of cartons of fish stock I needed to buy.

The Deli Salad was much more rewarding; it was really easy to make and tasted great, which would have earned a good score on Flying Kiwi's scale. On the other hand, the recipe calls for meat and she's vegetarian, so maybe not.

Deli Salad is my version of a recipe found in Gabriel Gate's guide to everyday cooking. I substituted chunks of ham off the bone for the turkey, tinned mango slices instead of fresh, lemon juice instead of red wine vinegar, salad leaves instead of beans and omitted the chives, walnuts and carrot (the latter two because of allergies).

And here's the original recipe:
After-Christmas Tukey and Mango Salad (serves 2)
3 tbsp plain yoghurt
juice of 1/2 lemon or 1/2 tbsp red wine vinegar
large pinch of curry powder
salt
freshly ground pepper
2 cups turkey meat, thinly sliced or cubed
1 tbsp finely chopped walnuts
1/2 ripe mango, diced
1 cup cooked beans, cut into small pieces, or 1 cups salad leaves
1/2 grated carrot
2 tbsp chives, cut into 5 mm pieces or other herb

In a salad bowl, mix the yoghurt, lemon juice, curry powder, salt and pepper.
Add the turkey meat, walnuts, mango, beans, grated carrot and chives. Toss well and server immediately or refrigerate for 10 mins before serving.

Easy peasy.