Cherry tomato salad with lemon turkey

Name: Cherry tomato salad with lemon turkey
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 TABLESPOONS Wine vinegar; 1 TABLESPOON Honey; 1 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 600 g red and yellow cherry tomatoes; 2 Shallots; 1/2 Pot of basil; 50 g Rocket; 250 g Tagliatelle Noodles; 1 untreated lemon; 4 (150 g each) Turkey escalope

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 TABLESPOONS Wine vinegar
1 TABLESPOON Honey
1 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
600 g red and yellow cherry tomatoes
2 Shallots
1/2 Pot of basil
50 g Rocket
250 g Tagliatelle Noodles
1 untreated lemon
4 (150 g each) Turkey escalope

Directions

1
Mix vinegar, honey and mustard. Season with salt and pepper. Add 4 tablespoons of oil drop by drop while stirring. Wash, clean and halve the tomatoes. Marinate with the honey-mustard vinaigrette.
2
Peel the shallots and cut into strips. Wash basil, shake dry, pluck leaves from the stalks and, except for something to garnish, cut into strips. Wash the rocket, shake dry, sort and chop. Fold basil and rocket into the salad. Prepare the pasta in boiling salted water according to the instructions on the packet
3
Wash lemon hot, rub dry, cut off 4 slices. Squeeze juice from the remaining lemon. Wash the meat, dab dry. Heat 2 tablespoons of oil in a pan. Fry the meat for about 4 minutes while turning it.
4
Season with salt and pepper. Shortly before the end of frying, add the lemon wedges and juice. Arrange meat, noodles and salad on plates. Garnish with basil and lemon wedges