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🍽️ Crispy Turkey Rolls with Yogurt Cucumber Salad

791 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 400 g radish
• salt
• 1 red chili pepper
• 1 tbsp fresh chopped dill
• 5 tbsp yogurt
• 1 tbsp lemon juice
• 8 turkey cutlets (approx. 80 g each)
• 3 tbsp pesto (jar)
• 250 g Parma ham
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• fresh herbs (e.g. dill and basil)

Instructions

1. 1. Peel the cucumber and the radish.
2. 2. Cut the cucumber in half lengthwise and remove the core.
3. 3. Use a vegetable peeler to cut the cucumber and radish into long, thin strips.
4. 4. Sprinkle the vegetables with salt and let them sit for ten minutes to draw out moisture.
5. 5. Wash the chili pepper and remove the seeds.
6. 6. Cut the chili into fine strips.
7. 7. Mix the chili with dill, yogurt, two to three tablespoons of water, and lemon juice.
8. 8. Season the sauce to taste with salt.
9. 9. Wash the turkey cutlets and pat them dry with kitchen paper.
10. 10. Pound the cutlets flat if necessary to make them thin.
11. 11. Spread each cutlet thinly with pesto.
12. 12. Place the ham slices loosely overlapping on top of the pesto.
13. 13. Roll up the cutlets tightly.
14. 14. Secure the rolls with toothpicks.
15. 15. Salt and pepper the rolls.
16. 16. Fry the rolls in hot oil on all sides for five to six minutes until golden brown.
17. 17. Pat the marinated vegetables dry.
18. 18. Mix the vegetables with the yogurt sauce.
19. 19. Taste the salad and adjust seasoning if needed.
20. 20. Plate the salad.
21. 21. Place the turkey rolls on top of the salad.
22. 22. Garnish the dish with fresh herbs and serve.

Nutrition per serving

• kcal: 791
• Protein: 118 g · Fett/Fat: 32 g · Carbs: 7 g