CANNELLONI MUTTON SALAD WITH CUCUMBER YOGURT DRESSING

INGREDIENTS

• 1/2 x 250g packet cannelloni pasta

• 2 hard-boiled eggs

• 1 cup ( 125g ) grated tasty cheese

• 1/2 x 250g punnet cherry tomatoes, quartered

• 3 black olives, chopped

• 5 slices mutton, chopped

• 2 green shallots, chopped

• lettuce leaves

CUCUMBER YOGURT DRESSING

• 2 small green cucumbers, peeled, chopped

• 1 cup plain yogurt

• 1 tablespoon chopped fresh chives

CANNELLONI MUTTON SALAD WITH CUCUMBER YOGURT DRESSING METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Rinse pasta under cold water; drain. Push eggs through a sieve, and combine with cheese, tomatoes, olives, mutton, and shallots. Carefully spoon the egg mixture into the pasta. Serve pasta on lettuce leaves with dressing. Cucumber

Yogurt Dressing: Blend or process cucumbers until smooth, add yogurt, and blend until combined; stir in chives

Serves 6.

Note: Salad can be made 6 hours ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Suitable.

 

Also Read: HOT SPICY RAVIOLI WITHMUTTON AND GARBANZO SALAD