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🥗 Turkey Strips on Barley Salad with Mint Dressing and Roasted Pumpkin

570 kcal · 30 min · 4 servings

Turkey Strips on Barley Salad with Mint Dressing and Roasted Pumpkin Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
  2. 2. Wash the pumpkin thoroughly.
  3. 3. Cut off the stem end and the bottom end.
  4. 4. Cut the pumpkin in half.
  5. 5. Remove the seeds with a spoon.
  6. 6. Cut the halves into slices about two centimeters thick.
  7. 7. Place the pumpkin slices on a baking sheet.
  8. 8. Season them with salt.
  9. 9. Roast the pumpkin in the oven for about 25 minutes until golden brown.
  10. 10. Put the barley groats into a pot.
  11. 11. Pour about 500 milliliters of vegetable broth over them.
  12. 12. Bring the mixture to a boil.
  13. 13. Cook the barley on medium heat for 17 to 20 minutes.
  14. 14. Stir occasionally while cooking.
  15. 15. Wash the turkey meat thoroughly.
  16. 16. Pat it dry with a kitchen towel.
  17. 17. Cut the meat into three pieces each.
  18. 18. Season the turkey pieces with salt.
  19. 19. Let them temper at room temperature for a short time.
  20. 20. Wash the spring onions.
  21. 21. Remove the root ends.
  22. 22. Cut the onions into thin rings.
  23. 23. Rinse the mint.
  24. 24. Shake the leaves dry.
  25. 25. Pluck the mint leaves from the stems.
  26. 26. Wash the lime.
  27. 27. Cut the lime in half.
  28. 28. Squeeze out the juice.
  29. 29. Put the mint leaves into a tall container.
  30. 30. Add two tablespoons of lime juice.
  31. 31. Add one tablespoon of olive oil.
  32. 32. Pour in two tablespoons of cold water.
  33. 33. Blend the mixture into a dressing.
  34. 34. Season the dressing with salt and pepper to taste.
  35. 35. Heat one tablespoon of oil in a pan over medium heat.
  36. 36. Fry the turkey on both sides for about five minutes until golden brown.
  37. 37. Pepper the meat.
  38. 38. Add the spring onions to the pan.
  39. 39. Cook everything covered on low heat for about three minutes.
  40. 40. Place the turkey on a plate.
  41. 41. Add the spring onions to the warm barley in the pot.
  42. 42. Mix the barley with half of the dressing in the pot.
  43. 43. Season the salad with salt and pepper to taste.
  44. 44. Take the pumpkin out of the oven.
  45. 45. Plate the salad, turkey, and pumpkin.
  46. 46. Serve the remaining dressing as a dip.

Nutrition per serving