3 x 170g (6oz) herring fillets
2 x 15ml spoon (2 tablespoons) lemon juice
1 medium fresh pineapple or
1 x 225g can pineapple chunks in natural juice, drained
225g (8 oz) black or green grapes, seeds removed
salt and black pepper
6 x 15ml spoon (6 tablespoons) low fat natural yoghurt

Cut herring into strips about 2.5cm (half an inch) wide.

Sprinkle with lemon juice and cook under a medium grill for 3-4 minutes until golden brown.

Leave to cool then chill in the refrigerator for 10-15 minutes.

If using fresh pineapple, slice in half, scoop out flesh and chop into cubes.

Mix together the grapes, pineapple and chilled fish.  Spoon into pineapple halves or serving dish, season and top with yoghurt.

Serve with pitta bread.

Issued by:
Alison Laing/Lynn Railston
3x1
T: 0141 221 0707
E: alaing@3x1.com lrailston@3x1.com