Layered Turkey, Mushroom, and Cheese Salad

1. 1 Canned green peaspack 400 g ≈ $1.00 65 g
2. 2 Carrots≈ $1.50 per kg 40 g
3. 3 Potatoes≈ $2.19 per kg 50 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Red onion≈ $3.00 per kg 17 g
6. 6 Button mushrooms≈ $7.50 per kg 35 g
7. 7 Turkey breast filletpack 600 g ≈ $5.96 100 g
8. 8 Hard cheesepack 200 g ≈ $2.70 30 g
9. 9 Mayonnaise 30 g
10. 10 Dillpack 50 g ≈ $1.80 5 g
11. 11 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil potatoes³ and carrots² in their skins for 25 minutes until tender, cool, peel, and cut into cubes.

2. Poach turkey⁷ for 25–30 minutes until done (juices clear, no pink inside), cool, and chop into cubes.

3. Finely dice the onion, press the garlic⁴ through a garlic press, and mix with the mayonnaise.

4. Slice mushrooms and sauté in oil for 7–8 minutes, then cool. Drain excess liquid from the peas.

5. Grate the cheese finely and chop the dill¹⁰ finely.

6. Layer ingredients, spreading mayonnaise between: potatoes³, turkey⁷, mushrooms, onion, peas, carrots².

7. Top with cheese and dill¹⁰, then chill for 30 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.