|400 g pineapple|
|200 g artichoke|
|240 g Salame Milano|
|40 g white almonds|
|juice of 1 lemon|
|2 tablespoons extra-virgin olive oil|
|80 g low-fat yoghurt|
A particularly appetising winter dish to be eaten as a starter. The aromatic flavour of the salami is enhanced by the slightly sour ingredients.
- Wash the artichokes thoroughly and slice thinly: leave them in lightly salted, lukewarm milk for 1 hour.
- Mix the thyme and yoghurt together then add the oil and lemon juice. Thinly slice the pineapple and dry well.
- Cut the salami into even julienne strips. Arrange all the ingredients nicely on a plate.
- Pour the yoghurt sauce evenly over all the ingredients. Sprinkle with the almonds. Garnish with thin crackers and some chives.
Suggestions: sprinkle a few drops of Tabasco and Worcestershire sauce over the pineapple slices.