Chicory and orange salad with turkey (diet)

Name: Chicory and orange salad with turkey (diet)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 TEASPOON (6 g) Pistachio kernels; 1 TABLESPOON Curry Powder; 1 teaspoon (15 g) + 1 tablespoon of oil; 50 ml Buttermilk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 tsp (3 g) Cornstarch; 1 (200 g) Orange; 125 g Turkey escalope; 1 piston (170 g) Chicory

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 TEASPOON (6 g) Pistachio kernels
1 TABLESPOON Curry Powder
1 teaspoon (15 g) + 1 tablespoon of oil
50 ml Buttermilk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 tsp (3 g) Cornstarch
1 (200 g) Orange
125 g Turkey escalope
1 piston (170 g) Chicory

Directions

1
Roast the pistachios in a pan without fat, remove. Heat 1 teaspoon of oil in a small pan, toast curry in it. Fill up with buttermilk, season with salt and pepper.
2
Boil up the buttermilk. Stir starch with a little water until smooth, bind buttermilk with it, bring to the boil again and let it cool down. Peel the orange so that the white skin is completely removed. Cut the flesh into slices.
3
Wash the meat, dab dry and cut into strips. Heat 1 tablespoon of oil in a pan. Season the meat with salt and pepper and fry it for about 5 minutes, turning it over. Clean the chicory and cut out the stalk in a wedge shape.
4
Divide the chicory into the individual leaves, wash and halve the large leaves. Arrange the meat, orange slices and chicory on a plate. Drizzle curry sauce over them and sprinkle with pistachios.