Curry rice salad with turkey breast

Name: Curry rice salad with turkey breast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g smoked turkey breast; 1 (approx. 500 g) Perennial celery; 2 (approx. 500 g) yellow peppers; 250 g Long grain rice (ready in only 10 minutes); 7-10 Tbsp Salt; 400 g low-fat yoghurt; 7-10 Tbsp Curry; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 2 (approx. 250 g) rosy-cheeked apples; 1 collar Chives

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g smoked turkey breast
1 (approx. 500 g) Perennial celery
2 (approx. 500 g) yellow peppers
250 g Long grain rice (ready in only 10 minutes)
7-10 Tbsp Salt
400 g low-fat yoghurt
7-10 Tbsp Curry
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
2 (approx. 250 g) rosy-cheeked apples
1 collar Chives

Directions

1
Cut the turkey breast into cubes. Clean, wash and slice the celery. Put the leaves aside for garnishing. Clean, wash and finely dice the peppers. Cook rice in 600 ml boiling salted water for 10 minutes.
2
In the meantime mix yoghurt. Season with curry, salt, pepper and lemon juice. Wash apples, dab dry, quarter and remove core. Cut apples into slices. Wash chives, dab dry and cut into small rolls.
3
Drain the rice. Mix turkey breast, celery, paprika, rice, apples and chives. Add yoghurt sauce. Garnish with celery green.