Salad plate with curry strips

Ingredients for 4 servings:

• 800 g turkey breast, alternatively chicken breast or fillet
• 1 small iceberg lettuce or salad of your choice
• 4 tomatoes
• 1 can of corn
• 1 cucumber(s)
• 1 small can/n beans, red
• 2 tbsp curry
• 2 cups of cream
• salt and pepper
• oil
• Vinegar

Instructions

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

or pepper strips

Cut the turkey into small cubes, fry in oil until golden brown, dust with curry, add the cream. Let the whole thing simmer for a while. Clean and wash the lettuce and cut into bite-sized pieces. Peel the cucumber, quarter it, scoop out the insides with a spoon and cut into pieces. Drain the corn and beans. Wash the tomatoes, remove the stalks and quarter them. Arrange the lettuce on the outer ring of the plate, garnish the remaining vegetables over the salad. Season with salt and pepper and drizzle or spray with oil and vinegar. Arrange the strips in the middle of the plate. Instead of curry, the strips can be seasoned with sweet paprika. Other variations of the salad are also possible, such as feta cheese, bell peppers, black olives, diced Gouda and more. Serve with baguette with salt or herb butter.