Macaroni salad

Pomelo salad

• 500 GRAM MACARONI, cooked "al dente"
• 1 GREEN SWEET PEPPER, cut in squares
• 1 ONION, chopped
• 10 OLIVES, chopped
• 1/2 CUP MAYONNAISE
• 200 GRAM BOILED HAM, cut in strips
• 200 GRAM CARROTS, cut
• 1/4 CUP OLIVE OIL
• SOME LETTUCE LEAVES

• 1/2 CUCUMBER, peeled and cubed
• 1 POMELO, cleaned and cut
• 1 TBSP DRIED SHRIMPS
• 1/2 TBSP SHRIMP PASTE
• 1/2 EGGPLANT, peeled and cubed
• 3 GREEN CHILLIES, chopped
• 1 STEM LEMON GRASS, chopped
• 1/2 TBSP SUGAR
• 1 TBSP FISH SAUCE
• 1 TBSP LEMON JUICE

Allow the macaroni to cool down. Combine all other ingredients and add salt and pepper to taste. Pour this over the macaroni and toss. Serve on lettuce.

Stir fry the egg plant 5 minutes; add shrimp paste, fish sauce, lemon juice, lemon grass, sugar and chillies and simmer for 10 minutes. Allow this mixture to cool down and puree it. Mix the egg plant with all other ingredients, toss before serving.

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