Exotic salad with smoked turkey breast
easy
45 mins
45 mins
Ingredients
- 10 g dried mu-err mushrooms
- 1 can(s) (425 ml) Apricots
- 1 glass (370 ml) Soy germs
- 1 can(s) (298 ml) Bamboo Shoots
- 50 g pickled ginger
- 1 Stalk leek (leek)
- 200 g smoked turkey breast cold cuts
- 2 TABLESPOONS Oil
- 1 TEASPOON Vinegar Essence
- 1/2 TEASPOON Sugar
- 1/2 TEASPOON Salt
- 1/4 TEASPOON Sambal-Oelek
Directions
- 1
Soak the mushrooms in lukewarm water for about 30 minutes, clean and wash them. Boil the mushrooms in a pot covered with water for 20-30 minutes until soft, drain and chop when cooled down. Drain the apricots, reserve the juice for the marinade.
- 2
Cut the apricots into slices. Drain soy germs and bamboo shoots. Cut bamboo shoots into thin, bite-sized slices. Cut ginger into thin slices. Clean and wash the leek and cut a piece of leek about 4 cm long into a brush and put it back for garnishing.
- 3
Cut the remaining leek into thin rings. Cut the turkey breast into rectangular slices. Mix oil, 4 tablespoons apricot juice, vinegar, sugar, salt and sambal oelek. Mix the salad ingredients in a bowl and pour over the marinade.
- 4
Garnish with the leek brush. Toast bread tastes good with it.
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