Iceberg Platter Recipes

Ingredients :

225 g

2 tablespoons

1 tablespoon

225 g

1

100 g

1

1

green tagliatelle

vegetable oil

lemon juice

mange-tout peas, topped and tailed

green dessert apple, cored and very thinly sliced

seedless grapes, or white grapes, skinned and seeded

kiwi fruit, skinned and thinly sliced to garnish

iceberg lettuce, cut in wedges, to serve

1. Cook the tagliatelle in boiling, salted water until just tender, about 10 minutes.

2. Drain.

3. Mix together the oil and lemon juice and season with salt and pepper.

4. Toss the hot pasta in the dressing and leave to cool.

5. Cook the mange tout peas in boiling, salted water for 5-6 minutes, or until they are just tender.

6. Drain, refresh in cold water, drain and dry thoroughly on crumpled kitchen paper.

7. Toss together the tagliatelle, peas, apple and grapes.

8. Garnish with a pattern of kiwi fruit slices.

9. Serve with wedges of iceberg lettuce.

Serves 6

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