Piquant paprika-rice salad

Name: Piquant paprika-rice salad
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 can(s) (236 ml) Pineapple; 1 small red pepper; 1/2 bunch Spring onions; 1/2-1 small chilli pepper or cayenne pepper; 1 package (250 g) chunky tomatoes; 7-10 Tbsp salt, pepper, 1 tsp sugar; 2 TABLESPOONS Red wine vinegar; 400 g cooked rice (or 160 g rice in 320 ml salt water, cool); 4 discs smoked turkey breast (à approx. 15 g); 7-10 Tbsp lettuce leaves, chilli and coriander; 1 TABLESPOON roasted peanuts

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 can(s) (236 ml) Pineapple
1 small red pepper
1/2 bunch Spring onions
1/2-1 small chilli pepper or cayenne pepper
1 package (250 g) chunky tomatoes
7-10 Tbsp salt, pepper, 1 tsp sugar
2 TABLESPOONS Red wine vinegar
400 g cooked rice (or 160 g rice in 320 ml salt water, cool)
4 discs smoked turkey breast (à approx. 15 g)
7-10 Tbsp lettuce leaves, chilli and coriander
1 TABLESPOON roasted peanuts

Directions

1
Drain the pineapple. Clean and wash the peppers. Cut both into pieces. Clean and wash spring onions and cut into rings. Carve the chilli lengthwise, remove seeds, wash and cut into fine rings.
2
Mix chili and chunky tomatoes. Season to taste with salt, pepper, sugar and vinegar. Mix rice, pineapple, paprika, spring onions and tomato-chili sauce. Leave to stand for about 30 minutes.
3
Season the rice salad to taste again. Arrange the turkey breast on salad leaves if necessary and garnish. Coarsely chop the peanuts and sprinkle over them