Banana rice salad with tangerines

Ingredients for 4 servings:

• 1 cup of rice (coffee cup)
• 125 g peas, frozen
• 3 bananas
• 100 g cooked ham (for vegetarians: omit)
• 125 g celery
• 1 can/n tangerine(s)
• 2 tbsp curd
• 125 g mayonnaise
• 1 tbsp mustard
• 1 pinch(s) sugar
• 1 tsp lemon juice
• 1 tbsp milk
• 2 tsp curry powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Pre-cook the rice and rinse with cold water. Cook the peas and let them cool. Peel the bananas, halve them lengthwise, and cut them into 1/2 cm thick slices. Cut the ham into strips or small pieces. Peel, wash, and finely grate the celery. For the marinade, mix the quark until smooth, add the mayonnaise and mustard. Season with salt, sugar, and lemon juice. If necessary, stir in the milk and then season with curry (or pepper if desired). Mix the rice, peas, bananas, mandarin oranges, cooked ham, and celery. Finally, pour the marinade over the mixture and fold it in.