Rice Salad

For the rice salad, first peel and dice the onions. In a saucepan, sauté in the oil over medium heat until translucent. Peel and squeeze the garlic clove, add the curry powder and sauté both. Add the rice and deglaze with the soup. Cover and simmer at low temperature. Allow to cool.

In the meantime, finely grate the lemon peel and squeeze out the juice. Stir both with the yogurt, season with pepper and salt.

Dice ham and cheese. Remove seeds from peppers and apple and dice finely. Chop chives finely. Cut cucumbers into small cubes as well. Mix everything with the rice.

Mix the rice salad with the marinade and let it infuse before serving.

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