🍽️ Chicory Salad with Turkey Strips

Name: Chicory Salad with Turkey Strips
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g turkey breast fillet; 5 tbsp olive oil; 1 tsp ras el-hanout; 0.5 pomegranate; 2 green pointed peppers; 2 tbsp balsamic vinegar; 1 tsp mustard; 1 tsp honey; salt; pepper; 2 chicory; 2 red chicory; 2 small onions

230 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

250 g turkey breast fillet
5 tbsp olive oil
1 tsp ras el-hanout
0.5 pomegranate
2 green pointed peppers
2 tbsp balsamic vinegar
1 tsp mustard
1 tsp honey
salt
pepper
2 chicory
2 red chicory
2 small onions

Instructions

1. Cut the turkey breast into very thin strips.
2. In a bowl, mix 1 teaspoon of olive oil with Ras al Hanout (a spicy spice blend). Add the turkey strips and let them marinate in the refrigerator for at least 30 minutes.
3. In the meantime, cut open the pomegranate and remove the seeds.
4. Cut off the stem ends of the bell peppers and remove the seeds. Then rinse the peppers.
5. Cut the bell peppers into rings.
6. Whisk together vinegar, mustard, honey, and some salt and pepper. Then stir in 4 tablespoons of oil.
7. Clean and wash the chicory. Separate the leaves individually and place them on a plate.
8. Peel the onions and slice them into 5 millimeter thick rings. Fry them in the remaining olive oil at low heat in a non-stick pan for 2 minutes on each side until golden brown. Remove them and set aside.
9. Fry the turkey strips in the pan, stirring, for 4 to 5 minutes. Season with salt and pepper. Arrange all prepared ingredients on the chicory salad and serve with the sauce.

Nutrition per serving

kcal: 230
Protein: 17 g · Fett/Fat: 13 g · Carbs: 8 g