Kohlrabi pea salad with coriander yoghurt sauce

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 75 g frozen young peas
  • 150 g Chicken filet
  • 1/2 TABLESPOON Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 150 g lactose-free yoghurt
  • 1 TABLESPOON Lemon juice
  • 4-5 Tbsp Mineral water
  • 7-10 Tbsp Sugar
  • 1/2 bunch Coriander green
  • 300 g Kohlrabi

Directions

  1. 1

    Defrost the peas at room temperature. Meanwhile wash the meat, dab dry and cut into strips. Heat the oil in a pan, fry the meat all around, turning it and seasoning with salt, pepper and paprika.

  2. 2

    Take it out. Mix yoghurt, lemon juice and mineral water. Season with salt, pepper and sugar. Wash the coriander, shake dry, pluck the leaves from the stalks. Put some leaves aside for garnishing, stir the remaining leaves into the yoghurt.

  3. 3

    Clean, wash and cut the kohlrabi into fine sticks. Mix kohlrabi, peas and yoghurt sauce. Leave to stand for about 45 minutes. Place in a bowl, add meat and garnish with coriander green.

  4. 4

    Pita bread tastes good with it.

Nutrition Facts

KCAL
400 kcal
CARBS
24 g
FATS
12 g
PROTEINS
47 g