Rice Salad with Turkey and Fruits

Ingredients

• 200 g long-grain rice
• 400 ml Chicken broth
• 2 tsp Curry powder
• 1 ripe Mango
• 2 Kiwis
• 2 Tomatoes
• 100 g green frozen peas
• 400 g turkey breast fillet
• 1 small smoked dried sausage
• 200 g shrimp (ready-made)
• 2 tbsp oil
• 6 tbsp Olive oil
• 4 tbsp vinegar
• juice of 1 lemon
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the rice and bring it to a boil in the broth with curry powder, cover and simmer over low heat for about 20 minutes; set aside and let it drain slightly.

2. 2.

   Peel the mango, cut the flesh from the pit into small pieces. Peel and dice the kiwis. Wash the tomatoes, quarter them, remove seeds, and dice. Thaw peas and blanch in boiling salted water for 3 minutes, then drain, shock in cold water and set aside.

3. 3.

   Slice the sausage. Rinse the turkey breast, pat dry, cut into bite-sized pieces, season with salt and pepper. In a hot pan with oil, sear the turkey until browned all sides; add the sausage slices and shrimp, cooking for 2–3 minutes more.

4. 4.

   Whisk together oil, vinegar, lemon juice, salt, and pepper; combine with all prepared ingredients and let rest at room temperature for about 30 minutes before serving. Garnish with parsley.