Mushroom and grapefruit salsa with cold roast meat
- 150 g white button mushrooms
- 1 grapefruit
- half a cucumber
- leftover roast meat (e.g., turkey)
To make the salsa, finely dice the mushrooms, grapefruit, and cucumber. Season with salt and sprinkle with chopped chives. Arrange next to the thinly sliced cold roast meat. For a festive touch, serve with crisp, star-shaped caraway seed pastries to complement the tangy salsa.