|Lemon jelly||100 Gram|
|Pineapple slices||450 Gram|
|White vinegar||1 Tablespoon|
|Chopped walnuts||2 Tablespoon|
|Grated carrots||1 1⁄2 Cup (24 tbs)|
|Head of lettuce||1|
Chop the pineapple slices very finely and keep aside the syrup.
Dissolve the jelly in 2 teacups of boiling water.
Cool a little and add 1 teacup of the pineapple syrup and the salt and vinegar to the jelly. Set partially in the refrigerator.
When almost set, break up the jelly and add the carrots, walnuts and pineapple pieces, leaving a few pieces for decoration.
Wet a bread mould tin and fill up with the jelly mixture.
Put to set in the refrigerator.
Just before serving, dip the mould in hot water for a few seconds, loosen the sides and unmould on a plate.
Surround with lettuce leaves, tomato slices and cucumber slices.
Decorate a corner of the jelly with pineapple as a flower, walnut as a centre and capsicum strips as stem and leaves.