Chinese cabbage with yogurt, curry and pineapple

Ingredients for 2 servings:

• ½ head of Chinese cabbage
• 60 g pineapple, fresh or from the can
• 2 tbsp almonds, sliced
• 150 g Greek yogurt, 10% fat
• ½ tbsp curry
• 2 tbsp vinegar
• 30 g pineapple juice, approx.
• 2 tbsp chives, fresh, chopped
• e.g. salt and pepper

Instructions

Working time approx. 12 minutes; Total time approx. 12 minutes

Finely chop and wash the Chinese cabbage salad. Peel the pineapple and remove the core, then cut the flesh or separate the canned pieces from the juice. Roast the almonds in a dry pan. Stir together the dressing and season to taste. Arrange the Chinese cabbage and pineapple on plates or in bowls, then drizzle with the dressing and finally the almonds.