Corn cocktail with turkey breast

Name: Corn cocktail with turkey breast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Mushrooms; 1 TABLESPOON Oil; 7-10 Tbsp salt, white pepper; 200 g Cucumber; 8 cherry tomatoes; 1 can(s) (314 ml) Mandarin Oranges; 1 can(s) (212 ml) Corn grains; 150 g Whole milk yoghurt; 7-10 Tbsp Curry, some sugar; 200 g smoked; 7-10 Tbsp Turkey breast cold cuts; 7-10 Tbsp fresh herbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Mushrooms
1 TABLESPOON Oil
7-10 Tbsp salt, white pepper
200 g Cucumber
8 cherry tomatoes
1 can(s) (314 ml) Mandarin Oranges
1 can(s) (212 ml) Corn grains
150 g Whole milk yoghurt
7-10 Tbsp Curry, some sugar
200 g smoked
7-10 Tbsp Turkey breast cold cuts
7-10 Tbsp fresh herbs

Directions

1
Clean, wash and slice the mushrooms. Heat oil. Fry the mushrooms until golden brown. Season with salt and pepper
2
Clean, wash, quarter and slice the cucumber. Clean, wash and halve the tomatoes. Drain the mandarins and collect the juice. Drain the corn in a sieve
3
Mix yoghurt and 2-3 tbsp. mandarin juice. Season with salt, pepper, curry and sugar. Mix prepared salad ingredients and curry sauce
4
Serve the corn cocktail with the turkey breast cold cuts. Possibly garnish with fresh herbs. Toast tastes good with it
5
You can prepare the cocktail well if you use mushrooms from the jar. Do not sauté them