Kohlrabi pea salad with coriander yoghurt sauce

Name: Kohlrabi pea salad with coriander yoghurt sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 75 g frozen young peas; 150 g Chicken filet; 1/2 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 150 g Whole milk yoghurt; 2 TABLESPOONS light balsamic vinegar; 4-5 Tbsp Mineral water; 7-10 Tbsp Sugar; 1/2 bunch Coriander green; 300 g Kohlrabi

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

75 g frozen young peas
150 g Chicken filet
1/2 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
150 g Whole milk yoghurt
2 TABLESPOONS light balsamic vinegar
4-5 Tbsp Mineral water
7-10 Tbsp Sugar
1/2 bunch Coriander green
300 g Kohlrabi

Directions

1
Defrost the peas at room temperature. Meanwhile wash the meat, dab dry and cut into strips. Heat the oil in a pan, fry the meat all around, turning it, and season with salt, pepper and paprika. Take out. Mix yoghurt, vinegar and mineral water. Season to taste with salt, pepper and sugar. Wash the coriander, shake dry, pluck the leaves from the stems.
2
Put some leaves aside for garnishing, stir the remaining leaves into the yoghurt. Clean, wash and cut the kohlrabi into fine sticks. Mix kohlrabi, peas and yoghurt sauce. Leave to stand for about 45 minutes. Place in a bowl, add meat and garnish with coriander green. Pita bread tastes good with it
3
45 minutes waiting time