Coloured salad plate (for 1 person)

Name: Coloured salad plate (for 1 person)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 150 g Broccoli; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg); 2 TEASPOONS Lemon juice; 7-10 Tbsp Sugar; 30 g Alfalfa sprouts; 1 medium sized tomato; 1 piston (approx. 150 g) Chicory; 100 g Turkey escalope; 1/2 tsp (3 g) Oil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

150 g Broccoli
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg)
2 TEASPOONS Lemon juice
7-10 Tbsp Sugar
30 g Alfalfa sprouts
1 medium sized tomato
1 piston (approx. 150 g) Chicory
100 g Turkey escalope
1/2 tsp (3 g) Oil

Directions

1
Clean and wash the broccoli and cut it into small florets. Cover and stew in little boiling salted water for about 5 minutes. Pour off, collecting about 2 tablespoons of vegetable water. Drain broccoli and let it cool down. Mix the soured milk and vegetable water: Season to taste with salt, pepper, juice and sugar.
2
Sort the sprouts, rinse and drain. Wash the tomato and cut into slices. Clean and wash the chicory and cut the stalk into wedges. Cut the chicory into wide strips. Wash the meat, dab dry and cut into cubes. Heat the oil in a coated pan. Fry the meat for about 2 minutes until golden brown. Season with salt and pepper. Mix the salad ingredients and serve.
3
Wash the meat, dab dry and cut into cubes. Heat the oil in a coated pan. Fry the meat for about 2 minutes until golden brown. Season with salt and pepper. Mix the salad ingredients and serve. Spread the salad dressing and the diced turkey on top