Grilled turkey steaks with Asian salad
very easy
45 mins
45 mins
Ingredients
- 8 thin turkey escalopes (approx. 80 g each)
- 3 TABLESPOONS Lemon juice
- 1 TEASPOON Peperoncini spice (e.g. from the Zanzibar)
- 6 TABLESPOONS Oil (e.g. peanut oil)
- 2 TABLESPOONS Soy sauce
- 2 TEASPOONS liquid honey
- 5 Stem(s) Coriander
- 1 piece(s) (20 g) Ginger
- 4 TABLESPOONS Orange juice
- 2 TABLESPOONS White wine vinegar
- 1 small head iceberg lettuce
- 1 Cucumber
- 1 ripe avocado
- 1 Galia melon
- 75 g Cashew nuts
Directions
- 1
Wash the turkey escalopes and dab them dry. For the marinade, mix 2 tbsp. lemon juice, 1 tsp. spice mixture, 2 tbsp. oil, 1 tsp. soy sauce and 1 tsp. honey. Drizzle meat with the marinade. Leave to marinate for approx. 30 minutes.
- 2
For the Asian salad, wash the coriander, shake dry and pluck the leaves. Peel the ginger and grate finely. Mix with 1 tsp honey, orange juice, vinegar and 1 tbsp soy sauce. Fold in 4 tablespoons of oil.
- 3
Stir in the coriander. Quarter the iceberg lettuce, remove the stalk, wash, spin dry and cut into wide strips. Wash the cucumber, halve it lengthwise and cut into slices. Halve the avocado and remove the stone.
- 4
Remove the flesh from the skin. Cut into slices and sprinkle with 1 tablespoon lemon juice. Cut melon into slices, remove seeds and peel. Mix salad, cucumber, melon, avocado and vinaigrette.
- 5
Roast the cashew nuts in a pan without fat. Take out, let cool, chop coarsely. Lift the turkey escalopes out of the marinade, let them drip off a little. Grill on the hot grill for 3-5 minutes on each side.
- 6
Serve with Asian salad, sprinkle with seeds.
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