Curried Russian Salad Sandwiches

Ingredients

• 1 cup Peas, shelled
• 1 cup Carrots, peeled and finely diced
• 1 cup French beans, stringed and finely chopped
• 1 cup Potato, peeled and finely diced
• ½ cup Water
• 1 cup canned Pineapple diced
• 1 tbsp Salt or to taste
• 4 tbsp Mayonnaise
• 1 tsp Curry powder
• To Assemble
• 8 slices Bread, toasted
• Tomato ketchu

Method

• Combine the peas, carrots, beans and potato in a large, microwave safe glass bowl.
• Add salt and water and cook in the Morphy Richards Microwave Oven on P100 for 7 minutes or until just cooked but not mushy.
• When done, drain the hot water away.
• Add the curry powder while still hot and mix well.
• Cool completely.
• When it is cool, add the mayo and curry powder and stir well.
• Taste and adjust the seasoning to your taste. Chill in the fridge for atleast 30 minutes before using.
• To Assemble
• Place the toast on a flat, clean surface.
• Spoon the salad filling on one slice.
• Spread it nicely and place the second toasted bread to cover it.
• Serve with ketchup

Notes/Tips:

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