Ingredients
1 fresh pineapple or 1 x 400g/14oz can pineapple chunks in water, drained
2 large oranges, peeled, segmented
2 bananas, peeled, sliced
1 large apple, cored, sliced
1 head lettuce, separated into leaves
1 large handful watercress
3 beetroots, cooked, peeled and sliced or 1 x 400g/14oz can sliced beetroots, drained
For the dressing
100ml/3½fl oz single cream
50ml/2fl oz rice vinegar
2 small chopped red chillies
1 tbsp chopped coriander
2 limes, juice only
60g/2oz shelled peanuts
30g/1oz pomegranate seeds, to serve
Method
1. If using fresh pineapple, remove the crown, peel and quarter. Remove the core, then slice the pineapple flesh into chunks.
2. Place the orange segments, banana and apple into a bowl and mix together.
3. To serve, arrange the lettuce leaves and watercress around the base of a glass serving bowl. Drain away any liquid from the bowl of fruits and arrange the fruit on top of the lettuce and watercress, along with the pineapple and beetroot.
4. For the dressing, mix all of the dressing ingredients together in a bowl.
5. Heat a frying pan over a medium heat, add the shelled peanuts and dry fry for 1-2 minutes, shaking the pan regularly, until toasted and golden-brown.
5. To serve, scatter the toasted peanuts and pomegranate seeds over the salad and drizzle over the dressing.
