Chicory with turkey breast

Name: Chicory with turkey breast
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 ripe mango (about 400 g); 150 g smoked turkey breast in one piece; 1 piston (approx. 200 g) Chicory; 1/2 - 1 red chilli pepper; 1/2 bunch Chives; 1 small clove of garlic; 150 g creamy milk yoghurt; 1 TABLESPOON Lemon juice; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Lemon

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 ripe mango (about 400 g)
150 g smoked turkey breast in one piece
1 piston (approx. 200 g) Chicory
1/2 - 1 red chilli pepper
1/2 bunch Chives
1 small clove of garlic
150 g creamy milk yoghurt
1 TABLESPOON Lemon juice
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Lemon

Directions

1
Cut the flesh of the mango from the stone, peel and dice. Cut the turkey breast into cubes as well. Clean the chicory and remove the 12 outer leaves. Cut the remaining chicory into fine strips.
2
Wash the chilli, cut lengthwise and remove the seeds. Chop the chilli finely. Wash the chives, dab dry and cut into fine rolls. Peel garlic and press it through a garlic press.
3
Mix yoghurt, 2/3 of the chives, chilli, garlic, lemon juice and zest. Season yoghurt sauce with salt. Place 3 chicory leaves on each plate. Mix the remaining chicory, turkey breast and mango and arrange on top.
4
Spread yoghurt sauce over it and sprinkle with remaining chives. Serve garnished with lemon. Serve with fresh baguette.