Maty salad with curry sauce

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 double matje filets
  • 1 can(s) (315 ml) Mandarin Oranges
  • 1 can(s) (425 ml) Vegetable corn
  • 1 Onion
  • 150 g Whole milk yoghurt
  • 75 g Salad mayonnaise (50 % fat)
  • 1 TABLESPOON Curry
  • 1 TEASPOON spicy mustard
  • 7-10 Tbsp Salt
  • 2 stem(s) Dill

Directions

  1. 1

    Rinse the maties under cold running water, dab dry and cut into bite-sized pieces. Drain mandarins and corn separately on a sieve. Collect the mandarin juice.

  2. 2

    Mix the herbs, mandarins and corn and put them in a bowl. Peel and finely chop the onion. Mix yoghurt, mayonnaise, onions, curry and mustard. Season with tangerine juice and salt. Pour sauce over the salad and sprinkle with a little curry.

  3. 3

    Wash the dill, dab dry and pluck off small pieces. Sprinkle over the salad before serving. Serve with dark wholemeal bread with butter.

Categories & Tags

AppetizerMain dishexoticSalad