Coloured salad plate

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
4 5
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 500 g Broccoli (180 g Abfall)
  • 7-10 Tbsp Salt
  • 300 g Tomatoes
  • 1 package (100 g) Alfalfa sprouts
  • 2 (250 g each) Chicory
  • 2 (150 g each) Mug of whole milk yoghurt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Lemon juice
  • 1/2 TEASPOON Sugar
  • 200 g Turkey escalope
  • 1-2 TABLESPOONS Oil
  • 7-10 Tbsp Curry

Directions

  1. 1

    Clean broccoli, wash it and cut it into small florets. Blanch for 2 minutes in boiling salted water, drain. Clean, wash and slice the tomatoes. Rinse sprouts with cold water. Clean and wash the chicory and cut the stalk into wedges. Cut chicory into wide strips. Mix the prepared ingredients.

  2. 2

    Season yoghurt with salt, pepper, lemon juice and sugar. Dribble over the salad. Wash the turkey meat, dab dry and cut into cubes of about 1 cm. Heat oil. Fry the turkey cubes until crispy all around. Season with salt, pepper and curry. Pour over the salad and serve

Nutrition Facts

KCAL
190 kcal
CARBS
10 g
FATS
6 g
PROTEINS
21 g

Categories & Tags

AppetizerMain dishexoticSalad