175 g of Gallo tomato and spinach pajaritas
1 tablespoon of powdered curry
4 tablespoons of natural yoghurt
1 tablespoon of virgin olive oil
1 tablespoon of vinegar
1 tablespoon of apple juice
1 garlic clove
1 large red apple
1 teaspoon of lemon juice
4 celery sticks, chopped
100 g of ham shavings
Salt and pepper
Cook the pajaritas in abundant water with salt.
Meanwhile, mix the curry, yoghurt, oil, vinegar, apple juice, garlic, salt and pepper in a salad bowl.
When the pajaritas are al dente, add them to the mix and let them cool.
Slice the apple, add lemon juice to it and add it together with the celery to the salad bowl.
Just before serving, dress the salad with lemon zest.