Summary

Ingredients

• 250 g rice (top lon rain or parboiled rice) is ideal
• 3 bell peppers, red, yellow, green
• 1 snake cucumber (s)
• 1 medium onion (s)
• 1 medium spring onion (s)
• 200 g cooked ham
• 1 small Can (s) tangerine (s), with juice
• 4 tablespoon, heaped mayonnaise
• 3 tablespoon balsamic vinegar, bianco
• 2 tablespoon, heaped tomato paste, with vegetable concentrate
• 6 basil leaves
• Sea salt and pepper
• 1 tablespoon curry powder

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Instructions

1. First cook the rice with a little sea salt, but pay attention to the cooking time of the respective rice variety, because the rice should still have a bit of bite and be poured over a sieve about 1 - 2 minutes beforehand so that it can still marvelously steep in the dressing. Then rinse the rice with cold water until it is cold. This ends the cooking process.
2. Clean and core the peppers inside. Dice paprika, cucumber, onion and boiled ham and add to rice. Cut the spring onion into small rings and add to the rice.
3. Drain the tangerines, but be sure to collect the juice in a bowl for the dressing. Then add the drained mandarins to the rice as well. Now everything can be mixed together so that the ingredients give off flavor to the rice.
4. Now add mayonnaise, vinegar, tomato paste and curry powder to the mandarin juice that has been collected. Whisk everything together well. Finely chop the basil leaves and add to the dressing. You can also mix everything together, e.g. in the chopper.
5. Now add the dressing to the salad and mix everything together very well. Finally, add salt and pepper to taste.
6. The salad is now ready to eat, but to achieve the ideal taste experience it should be steeped in the refrigerator overnight.
7. My son has celiac disease. Many think this is the end of the world, but I would like to show him and you that taste only begins with this disease! That is why I developed and prepared the dish together with my son.