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🥗 Turkey and Bacon Skewers with Dill Cream Potatoes and Pear-Cucumber Salad

524 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• salt 1 tbsp
• turkey breast fillet 600 g
• oil 1 tbsp
• rose pepper 1 tsp
• bacon 100 g
• crème fraîche 200 g
• vegetable broth 150 ml
• organic limes 1 pc.
• salad cucumbers 1 pc.
• pears 2 pc.
• dill, fresh 15 g
• sugar pinch
• vinegar 1 tsp
• pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Wash the potatoes thoroughly and peel them.
3. 3. Cut the potatoes into coarse cubes.
4. 4. Place the potato cubes in a pot with salted water.
5. 5. Bring the water to a boil.
6. 6. Simmer the potatoes covered for about 15 minutes over medium heat.
7. 7. Rinse the turkey breast fillets and pat them dry.
8. 8. Cut each fillet into three long strips.
9. 9. Place the turkey strips in a bowl.
10. 10. Add 1 tablespoon of oil, paprika powder, and salt.
11. 11. Mix everything well so the turkey strips are marinated.
12. 12. Halve the bacon slices lengthwise.
13. 13. Thread the turkey strips and bacon alternately onto the skewers.
14. 14. Place the skewers on a baking sheet.
15. 15. Cook the skewers in the oven for about 12 minutes.
16. 16. Drain the potatoes using a lid.
17. 17. Mix the potatoes in the pot with crème fraîche and vegetable broth.
18. 18. Simmer the potatoes uncovered over low heat for about 10 minutes.
19. 19. Halve a lime and squeeze out the juice.
20. 20. Rinse the cucumber, pears, and dill.
21. 21. Pat the vegetables and fruits dry.
22. 22. Grate the cucumber coarsely into a bowl.
23. 23. Mix the grated cucumber with ½ teaspoon of salt.
24. 24. Pluck the dill leaves from the stems.
25. 25. Chop the dill coarsely.
26. 26. Squeeze the salted cucumber with your hands.
27. 27. Drain the released water.
28. 28. Grate the pears coarsely to the cucumber.
29. 29. Mix the pears with a little sugar.
30. 30. Add a few splashes of vinegar.
31. 31. Add the lime juice.
32. 32. Fold the chopped dill into the potatoes.
33. 33. Season the potatoes with salt and pepper.
34. 34. Plate the cream potatoes.
35. 35. Place the turkey skewers on top.
36. 36. Serve the salad alongside.

Nutrition per serving

• kcal: 524
• Protein: 40 g · Fett/Fat: 30 g · Carbs: 30 g