Turkey breast papaya rice salad with mint sauce

Name: Turkey breast papaya rice salad with mint sauce
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 40 g Long grain rice; 7-10 Tbsp Salt; 125 g Turkey Breast; 1 (200 g) Papaya; 1-2 tablespoons (10 g each) Lime juice; 1 tablespoon (10 g) Oil; 7-10 Tbsp Pepper; 1 spearmint stem; 1 (20 g) small onion; 7-10 Tbsp fresh mint; 7-10 Tbsp Shashlik skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

40 g Long grain rice
7-10 Tbsp Salt
125 g Turkey Breast
1 (200 g) Papaya
1-2 tablespoons (10 g each) Lime juice
1 tablespoon (10 g) Oil
7-10 Tbsp Pepper
1 spearmint stem
1 (20 g) small onion
7-10 Tbsp fresh mint
7-10 Tbsp Shashlik skewers

Directions

1
Put rice into boiling salted water and let it simmer for about 20 minutes. In the meantime wash and dry the turkey. Cut into cubes and put on skewers. Halve the papaya. Core both halves.
2
Peel one half, cut the flesh into cubes. Drain rice well and mix with the papaya cubes and lime juice. Pour into the second papaya half. Fry skewers in hot oil until golden brown all around. Season with salt and pepper. Wash mint leaves and chop finely. Peel onion and chop finely. Arrange skewers and papaya. Sauté onion in frying fat.
3
Wash mint leaves and chop finely. Peel onion and chop finely. Arrange skewers and papaya. Sauté onion in frying fat. Add mint and pour over the prepared food. Serve garnished with fresh mint