Kohlrabi pea salad with chicken strips

Name: Kohlrabi pea salad with chicken strips
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 150 g frozen peas; 1 large kohlrabi; 150 g Whole milk yoghurt; 2 TABLESPOONS Lime juice; 2 TABLESPOONS Mineral water; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 3-4 Stem(s) Coriander; 300 g Chicken filet; 1-2 TABLESPOONS Oil; 7-10 Tbsp Sweet peppers

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

150 g frozen peas
1 large kohlrabi
150 g Whole milk yoghurt
2 TABLESPOONS Lime juice
2 TABLESPOONS Mineral water
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
3-4 Stem(s) Coriander
300 g Chicken filet
1-2 TABLESPOONS Oil
7-10 Tbsp Sweet peppers

Directions

1
Defrost the peas. Peel, wash and cut or slice the kohlrabi into fine sticks. Mix yoghurt, lime juice and mineral water. With S
2
Wash the coriander and shake dry. Pluck the leaves from the stems and stir into the yoghurt. Mix peas and kohlrabi with the yoghurt sauce. Leave to soak for approx. 30 minutes.
3
Meanwhile wash the meat, dab dry and cut into strips. Heat oil in a pan. Fry the meat for 3-4 minutes, turning it all round. Season with salt, pepper and paprika. Let it cool down.
4
Season the cabbage salad with salt and pepper. Serve with the chicken strips. Pour into pita bread pockets or eat bread as you like.