Rice salad with green vegetables and turkey

Bring 700 ml of water to the boil and dissolve the bouillon cube. Add the green beans and cook for 2 minutes.

Add the sugarsnaps and cook for another minute.

Add the peas and then immediately scoop all the vegetables with a slotted spoon from the pan into a bowl of cold water. Drain well and then cut the green beans and sugarsnaps into small pieces.

Boil the rice in the remaining broth and drain it. Let the rice stand out and spread out on a plate to cool.

Heat 2 tablespoons of oil and fry the turkey cubes in about 5 minutes brown and done. Season with salt and pepper.

Mix the vegetables with the spring onions, rice and turkey.

Beat the lemon juice with the mustard and the rest of the oil and spoon the dressing through the salad. Store in the refrigerator until use.