Palm pulp in ham slices with rice salad

Ingredients for 4 servings:

• 1 onion(s)
• 2 tbsp oil (palm oil)
• 1 tbsp curry powder
• 80 g rice (long grain rice)
• ¼ liter chicken broth, hot
• 1 red bell pepper(s)
• 1 banana(s)
• 2 slices pineapple, preferably fresh
• 1 tbsp mango chutney
• 150 g sour cream
• 3 tbsp white wine vinegar
• salt and pepper
• 200 g double cream cheese
• 2 tbsp milk
• 2 tbsp chives, in rolls
• Celery salt
• 200 g cooked ham in slices, without fat
• 400 g palm hearts (palm pulp) from the can

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

appetizer or snack

Peel and dice the onions, and fry in oil until translucent. Mix in the curry and rice, fry briefly, then add the chicken stock. Bring to a boil, cover, and simmer over low heat for 20 minutes to allow the rice to swell. Trim, wash, dry, and dice the bell pepper. Peel and finely chop the banana and pineapple slices. Let the rice cool, then mix with the bell peppers and bananas, pineapple, mango chutney, sour cream, and vinegar. Season the salad with salt. Blend the cheese with the milk until creamy, mix with the chives, season with celery salt, and spread the cream on the ham slices. Place the drained palm pulp on top, roll up the ham slices, slice diagonally, and serve with the rice salad.