1/2 oz pistachio nuts, blanched, skinned,
chopped or taken out of shells if roasted and also finely chopped
2 tbsp chopped parsley
1 tbsp chopped chives
4 tbsp well-flavored French dressing
8 orange slices, unpeeled, each slit from
centre to outside edge
Method :
Peel kiwi fruit and thinly slice,
tip into a bowl. Halve melon, remove and discard
seeds and scoop flesh directly into bowl of kiwis, using either a
melon baller or teaspoon. Cut cucumber into tiny dice and
add to both fruits with the pistachio nuts. Transfer to 6 wine-type glasses. Beat parsley and chives into
dressing then pour equal amounts over fruit, etc. Decorate each with a slice of
orange, shaped into a twist.
Serves 6
Golden green, highlighted by even
greener pistachios and a zippy dressing choc-a-bloc with chopped parsley
and chives. Cooling on a summer's day.
