Summary

Ingredients

• 120 g turkey breast fillet (s), roasted meatloaf, from the day before
• 130 g potato (s)
• 50 g celeriac
• 1 large shallot (s)
• 2 cloves garlic
• 0.5 ½ bell pepper (s), yellow
• 1 spring onion (s)
• 3 medium tomato (s)
• 15 g lettuce, a leftover lettuce heart
• 10 g parsley, fresh
• 1 teaspoon mustard (honey)
• salt
• pepper
• Chilli flakes
• Fat, for the pan

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Instructions

1. Peel the potatoes, cut them into slices, then dice. Peel, slice and dice the celery.
2. Heat the fat in a pan with a higher rim on a medium heat and add the potatoes, celery and mustard, turn several times and reduce the heat to the second heat.
3. Peel, slice and dice shallot, then add to pan. Peel the garlic, cut into small cubes or press, add. Core the paprika, cut into strips, dice and add. Halve the spring onion lengthways, then cut into fine rolls and add. Turn everything over and over again. Cut the tomatoes into slices, dice and add. Cut the leftover salad into fine strips, add, fold in everything well and season to taste. Put the lid on and let it simmer for about 5-8 minutes.
4. Then add the shredded meat from the day before and the parsley, mix well and cook for another 5 minutes with the lid closed.
5. Tip:
6. A delicious meal for vegetarians even without meat.