Chikorée salad with turkey skewers

Name: Chikorée salad with turkey skewers
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 untreated orange; 1 large chicory; 2 tablespoons (50 g) creamy lean yoghurt (0,1 % fat); 7-10 Tbsp salt, pepper, possibly sugar; 100 g Turkey escalope; 7-10 Tbsp some curry, 1/2 tsp (3 g) oil; 1 disc (60 g) Wholemeal bread; 2 wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 untreated orange
1 large chicory
2 tablespoons (50 g) creamy lean yoghurt (0,1 % fat)
7-10 Tbsp salt, pepper, possibly sugar
100 g Turkey escalope
7-10 Tbsp some curry, 1/2 tsp (3 g) oil
1 disc (60 g) Wholemeal bread
2 wooden skewers

Directions

1
Wash orange hot, rub dry. Peel off some of the peel in fine strips. Peel the orange so that the white skin is completely removed. Cut the orange into slices, catching the juice. Clean and wash the chicory and remove the stalk. Chop the chicory finely
2
Mix yoghurt and orange juice. Season with salt, pepper and sugar. Serve the chicory and orange with it
3
Wash the meat, dab dry, dice roughly. Put on skewers. Season with curry, salt and pepper. Fry in a coated pan in hot oil for about 5 minutes. Arrange on the salad. Sprinkle with orange peel. Add bread