Saffron Rice Salad

Ingredients

• 250 g long grain rice
• Salt
• 0.1 g ground saffron (1 can)
• 250 g turkey cutlet
• 2 tbsp sunflower oil
• Cayenne pepper
• 1 red, yellow and green bell pepper
• 4 Spring Onions
• 200 g boiled shrimp tails
• 4 tbsp Lemon juice
• Salt
• Cayenne pepper
• sugar
• 6 tbsp sunflower oil

Instructions

1. 1.

   Bring the rice with 600 ml salted water to a boil in a pot, cover and simmer on low heat for about 15 minutes. Stir in saffron during the last 5 cooking minutes. Remove from heat and let cool.

2. 2.

   Meanwhile rinse the turkey cold, pat dry and cut into thin strips. Heat oil in a pan and brown the turkey strips over medium heat until golden brown. Season with salt and cayenne pepper and set aside.

3. 3.

   Wash, trim and finely dice the bell peppers. Trim, wash and slice the spring onions into fine rings.

4. 4.

   For the dressing whisk lemon juice with a pinch of salt, cayenne pepper and a small pinch of sugar, then fold in oil. Add pepper cubes, spring onion rings, rice, turkey strips and shrimp tails, mix well and let stand covered for 1 hour. Taste before serving.