Chicory salad with roasted turkey strips and mushrooms

Name: Chicory salad with roasted turkey strips and mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Turkey escalope; 4 TABLESPOONS oil + something to brush on; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Mushrooms; 1 (approx. 350 g) Mango; 100 g Lamb's lettuce; 3 pistons Chicory (ca. 200 g); 1 (approx. 100 g) Wholemeal rolls with seeds; 1 small onion; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Turkey escalope
4 TABLESPOONS oil + something to brush on
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Mushrooms
1 (approx. 350 g) Mango
100 g Lamb's lettuce
3 pistons Chicory (ca. 200 g)
1 (approx. 100 g) Wholemeal rolls with seeds
1 small onion
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
baking paper

Directions

1
Wash the meat, dab dry and cut into strips. Heat 1 tablespoon of oil in a pan. Fry the meat until crispy, turning it over, and season with salt and pepper. Clean and clean the mushrooms and cut them into thick slices.
2
Heat 1 tablespoon of oil in a frying pan and fry the mushrooms for about 5 minutes, turning them over. Cut mango into slices from the stone. Peel the flesh and cut into slices. Clean and wash the lamb's lettuce.
3
Clean and wash the chicory and remove a few leaves. Cut out hard stalk and cut remaining chicory into rings. Cut the rolls into very thin slices. Line a baking tray with baking paper, spread with oil and spread the bread slices on top.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes, turning once. Peel onion and dice very finely. Mix vinegar, 3 tablespoons water, 2 tablespoons oil and onion, season with salt, pepper and 1 pinch of sugar.
5
Mix all the salad ingredients, arrange on plates and pour vinaigrette over the salad. Add bread.