Clean, wash and slice the mushrooms. Fry in hot oil until golden brown. Season with curry and let cool. Wash the cucumber, cut lengthwise into quarters, cut thin slices, drain the mandarins and collect the juice. Rinse the corn and drain as well. Halve the cherries.
Mix the prepared ingredients. For the sauce, stir yoghurt and crème fraîche until smooth. Season to taste with sugar, curry, lemon and a little tangerine juice. Arrange salad with turkey on plates. Garnish with lemon balm, lemon wedges and chives. Serve with toast with butter curls
Preparation time approx. 30 minutes. E 19.93 g/ F 12.89 g/ KH 32.21 g