Farfalle salad with tropical fruit

Cook the farfalle in a pan with plenty of boiling water with salt in 10-12 minutes al dente.

Peel the mango with a peeler and cut the flesh into thin slices of the kernel.

Keep nice slices behind (2 pp) and cut the rest into pieces.

Cut the green herbs fine.

Cut the celery into thin loops.

Cut the pieces of pineapple smaller and pour the moisture into a bowl.

Add the lemon juice with the lemon zest, mayonnaise, yogurt, coriander (or flat parsley) and some salt and freshly ground pepper and whisk everything into a dressing.

Drain the farfalle in a colander and scoop the pasta through the dressing.

Also add the celery, carrot, mango pieces and pineapple pieces and let the salad cool down.

Roll up the slices of ham or chicken breast and halve the rolls.

Halve the head of iceberg lettuce and cut the pieces into wafer thin strips.

Divide the slares on plates and put the pasta salad in the middle.

Garnish with the slices of mango and the rolls of ham or chicken.