Vegetables with quark dip and turkey medallions
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
1
- 2 stem(s) Parsley
- 1/3 collar Chives
- 2-3 stem(s) Dill
- 100 g Low-fat curd
- 3-4 Tbsp Skimmed milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 125 g Cucumber
- 2 (approx. 125 g) small carrots
- 1 small tomato
- 1 (150 g) yellow pepper
- 2-3 small stalks of celery
- 125 g Turkey breast fillet
- 1 TEASPOON Oil
- 1 TEASPOON roasted sesame seed
Directions
- 1
Wash the herbs, dab dry and chop finely. Mix the quark, milk and herbs, except for 1 teaspoon. Season with salt and pepper. Clean and wash the vegetables. Cut the cucumber diagonally into slices. Halve carrots lengthwise, quarter tomatoes, cut peppers into strips and cut celery into pieces. Arrange vegetables and dip on a large plate.
- 2
Sprinkle with remaining herbs. Wash turkey fillet, pat dry and cut into 2 medallions. If necessary, tie round with kitchen string. Fry in hot oil for 2-3 minutes on each side. Season with salt and pepper. Sprinkle with sesame seeds. Put on the vegetable plate
- 3
Approx. 1630 kJ/ 390 kcal. E 49 g/ F 10 g/ KH 18 g
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