Coloured salad plate

Name: Coloured salad plate
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Broccoli (180 g Abfall); 7-10 Tbsp Salt; 300 g Tomatoes; 1 package (100 g) Alfalfa sprouts; 2 (250 g each) Chicory; 2 (150 g each) Mug of whole milk yoghurt; 7-10 Tbsp Pepper; 2 TABLESPOONS Lemon juice; 1/2 TEASPOON Sugar; 200 g Turkey escalope; 1-2 TABLESPOONS Oil; 7-10 Tbsp Curry

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Broccoli (180 g Abfall)
7-10 Tbsp Salt
300 g Tomatoes
1 package (100 g) Alfalfa sprouts
2 (250 g each) Chicory
2 (150 g each) Mug of whole milk yoghurt
7-10 Tbsp Pepper
2 TABLESPOONS Lemon juice
1/2 TEASPOON Sugar
200 g Turkey escalope
1-2 TABLESPOONS Oil
7-10 Tbsp Curry

Directions

1
Clean broccoli, wash it and cut it into small florets. Blanch for 2 minutes in boiling salted water, drain. Clean, wash and slice the tomatoes. Rinse sprouts with cold water. Clean and wash the chicory and cut the stalk into wedges. Cut chicory into wide strips. Mix the prepared ingredients.
2
Season yoghurt with salt, pepper, lemon juice and sugar. Dribble over the salad. Wash the turkey meat, dab dry and cut into cubes of about 1 cm. Heat oil. Fry the turkey cubes until crispy all around. Season with salt, pepper and curry. Pour over the salad and serve