Cut the salad bite-sized. Peel the kiwi, quarter lengthways and cut into thin slices. Peel the papaya, cut in half, core and cut into cubes. Wash tomatoes and cut in half or into quarters depending on the size.

Roast the almond sticks in a pan over medium heat while stirring until golden yellow.

Mix the mustard, honey, lemon juice, lettuce mayonnaise and sour cream and season with salt and paprika.

Cut the meat into small cubes and fry, leave to cool.

Mix all ingredients with the dressing. If you like, you can add cress now. Creme Frischli can also be used instead of sour cream.

And now: Bon appetit