Fruity chicory salad with turkey

Name: Fruity chicory salad with turkey
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 100 g Lamb's lettuce; 2 pistons Chicory; 4 (20 g each) small spring onions; 3 Carrots; 1 Baby pineapple; 250 g low-fat yoghurt (1.5% fat); 2 TABLESPOONS Lemon juice; 1 pinch Sugar; 4 discs Crispbread

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
100 g Lamb's lettuce
2 pistons Chicory
4 (20 g each) small spring onions
3 Carrots
1 Baby pineapple
250 g low-fat yoghurt (1.5% fat)
2 TABLESPOONS Lemon juice
1 pinch Sugar
4 discs Crispbread

Directions

1
Wash the meat, dab dry and cut into finger-thick strips, season with salt and pepper. Heat the oil in a coated pan and fry the meat for about 5 minutes until golden brown.
2
Wash and clean the lamb's lettuce and drain well. Clean, wash and halve the chicory. Cut out the hard stalk. Cut leaves, except 8, lengthwise into strips and soak in lukewarm, slightly salted water for 5 minutes.
3
Clean and wash spring onions and cut them diagonally into rings. Peel, wash and grate the carrots into fine strips. Peel and quarter pineapple, remove hard stalk. Cut pineapple into pieces. Put yoghurt and lemon juice in a bowl.
4
Season with salt, pepper and sugar and stir. Drain chicory, arrange on plates with carrots, lamb's lettuce, pineapple and spring onions, garnish with chicory leaves. Add turkey strips and serve with the yoghurt dressing.
5
Serve with crispbread.