Fruity-hot turkey carpaccio

Name: Fruity-hot turkey carpaccio
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 red pepper; 1⁄2 mango, 1 red onion; 1 red chilli pepper; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 3-4 Stem(s) Coriander; 300 g gossamer turkey breast cold cuts; 2-3 TABLESPOONS Pumpkin seeds; 1 TEASPOON Chilli sauce (e.g. Sriracha variety; Asian shop)

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 red pepper
1⁄2 mango, 1 red onion
1 red chilli pepper
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
3-4 Stem(s) Coriander
300 g gossamer turkey breast cold cuts
2-3 TABLESPOONS Pumpkin seeds
1 TEASPOON Chilli sauce (e.g. Sriracha variety; Asian shop)

Directions

1
Clean and wash the peppers and cut them into small cubes of just under 1 cm. Peel the mango, cut the flesh off the stone and dice as finely as the peppers. Peel onion and cut into very fine rings.
2
Clean the chilli, cut lengthwise, remove the seeds, wash and finely chop. Mix everything with olive oil. Season to taste with salt.
3
Wash coriander and shake dry, pluck off leaves. Arrange turkey breast slices on a large plate or four plates. Spread paprika-mango salsa on top. Sprinkle with pumpkin seeds and coriander.
4
Add the Sriracha chili sauce as desired.