Pineapple Madras

2 small pineapples
1 large, ripe avocado, peeled and stoned
100 g/4 oz low-fat curd cheese (e.g. Quark)
1/2-1 teaspoon dried curry powder
50 g/2 oz seedless grapes, cut in half
Garnish:
4 orange slices
4 maraschino cherries

Cut the pineapples in half lengthways, retaining" some of the leaves on each of the halves. Remove the flesh, reserving the juice. Measure the juice and make up to 25 ml/1 fl oz with canned pineapple or orange juice if necessary. Chop the flesh finely, discarding the core. Reserve the skins.

Place the avocado flesh in a food processor or liquidizer with the cheese, curry powder and pineapple juice. Process until a thick pm& has been formed. Place in a basin and fold in the pineapple and grapes.

Pile this mixture into the pineapple skins and decorate with orange slices, threaded through cocktail sticks, topped with maraschino cherries.

Serve on a bed of lettuce and watercress with a grilled poppadum to accompany the salad. SERVES 4