Curried Turkey And Avocado Rice Salad - cooking recipe

Ingredients

40 g long-grain rice
40 g frozen peas
100 g carrot, peeled and chopped
1/2 tsp oil
80 g turkey breast
50 g low-fat yogurt
3 tbsp skimmed milk
1/2 tsp curry powder
None None Pinch of grated nutmeg
40 g avocado, peeled and thinly sliced

Preparation

Cook the rice in boiling salted water according to the package instructions then drain. Cook the peas and carrots in boiling salted water for 3 mins. Drain.
Heat the oil in a non-stick frying pan and saute the turkey for 5 mins, turning, until cooked through. Remove from the pan and season.
For the curry sauce, warm the yogurt, milk and curry powder until the flavor is infused. Season and add a pinch of nutmeg. Toss with the drained rice, peas, carrots and avocado and season. Slice the turkey then mix with the rice and vegetables and serve.