Crunchy salad with turkey strips

Name: Crunchy salad with turkey strips
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 medium-sized carrot; 1 small kohlrabi; 100 g Sweet peas; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 small salad heart; 100 g Turkey escalope; 1/2 tsp (3 g) Oil; 75 g Skimmed milk yoghurt; 1/2 TEASPOON Lemon juice; 2-3 stem(s) Chervil or parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 medium-sized carrot
1 small kohlrabi
100 g Sweet peas
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 small salad heart
100 g Turkey escalope
1/2 tsp (3 g) Oil
75 g Skimmed milk yoghurt
1/2 TEASPOON Lemon juice
2-3 stem(s) Chervil or parsley

Directions

1
Peel and wash the carrot and kohlrabi. Cut carrot into thin slices, kohlrabi into sticks. Clean and wash the mangetouts. If necessary, cover and steam everything in a little boiling salted water for 1-2 minutes, rinse and drain. Clean, wash and pluck the salad
2
Wash the cutlets, pat dry and cut into strips. Fry in a coated pan in hot oil, turning until golden brown. Season with salt and pepper
3
Season yoghurt with lemon juice, salt and pepper. Wash the chervil, chop roughly and stir in. Arrange salad leaves, prepared vegetables and turkey strips with the sauce