An exotic solution for roast chicken or turkey left-overs. The Maestro® Sweet Bell Red Pepper curry base of this recipe also works deliciously with roast lamb, pork, or even good quality canned tuna!
Instructions
- Heat small skillet over medium heat and add olive oil. Add curry powder, garlic and sauté briefly for a minute or two. Remove from heat.
- In a medium bowl, mix together curry oil and remaining ingredients.
- Serve on crusty baguette or on top of mixed baby greens.
Recipe Created By
Award Winning Food & Hospitality Consultant at SOL Kitchen – Vancouver, British Columbia
