Turkey And Clementine Rice Salad - cooking recipe

Ingredients

250 g long-grain rice
150 g frozen peas
1 tbsp oil
300 g turkey steaks, cut into cubes
1/2 tsp curry powder
2 tbsp lemon juice
4 tbsp mayonnaise
4 None clementines, 1 juiced, 3 peeled and sliced, 4 slices left whole, remainder segmented
1 pinch sugar
15 g fresh chives, little set aside for garnish, remainder chopped
2 sprigs fresh flat-leaf parsley, little set aside for garnish, remainder chopped

Preparation

Cook the rice in boiling salted water according to the package instructions. Drain, rinse with cold water and allow to cool. In a separate saucepan, cook the peas in boiling salted water for 2 mins. Drain, rinse with cold water and set aside.
For the turkey, heat the oil in a frying pan and saute the turkey breast until browned. Stir in the curry powder and cook for 5 mins. Season then remove from the heat.
To finish, mix the lemon juice, mayonnaise and clementine juice. Season with salt, pepper and a pinch of sugar. Mix with the rice, peas and turkey. Gently fold in the chives, parsley and chopped clementines. Garnish with the clementine slices and reserved herbs.