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VEGETABLE CURRY CHICKEN SALAD, CHEESE AND TOFU COUSCOUS

INGREDIENTS: 2 carrots

• 1 chopped iceberg lettuce
• 300 grams of chicken
• 200 g frozen peas
800 grams of water 2 teaspoons salt
• 200 g bean sprouts
• 300 grams of diced tofu
• 200 g drained canned sweet corn
• 200 g goat cheese diced
• 300 g of mayonnaise

PREPARATION:

1. Put the carrots in the bowl and chopping 5 seconds at speed 5. Pour into a bowl and reserve.
2. Cut the lettuce into four parts. Put some of this in the cup and chop 2 seconds at speed 5. Pour into bowl and reserve as well. Repeat with the remaining lettuce.
3. Place the chicken and peas in the container Varoma.
4. Pour water and salt in the bowl, put the Varoma into position and set 25 minutes Varoma temperature, speed 1. Varoma put aside, leave to cool and cut chicken into small pieces.
5. Put remaining ingredients into the bowl and mix well with mayonnaise.

NOTE:

For this salad at their place a few minutes before serving in the fridge.

This recipe is very good if instead of goat cheese (for those who find it too strong), we brie.