leaf spinach with mango & turkey strips

Name: leaf spinach with mango & turkey strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350-400 g Turkey escalope; 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, black pepper; 1 Lime or untreated lemon; 300-400 g Whole milk yoghurt; 2 TABLESPOONS maple syrup or 1 tablespoon liquid honey; 1 (approx. 450 g) ripe mango; 1/2 (about 400 g; e.g. cantaloupe melon) Melon; 400 g Leaf salads (e.g. rocket, lettuce and oak leaf salad); 7-10 Tbsp coarse pepper and untreated lime

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

350-400 g Turkey escalope
1-2 TABLESPOONS Oil
7-10 Tbsp salt, black pepper
1 Lime or untreated lemon
300-400 g Whole milk yoghurt
2 TABLESPOONS maple syrup or 1 tablespoon liquid honey
1 (approx. 450 g) ripe mango
1/2 (about 400 g; e.g. cantaloupe melon) Melon
400 g Leaf salads (e.g. rocket, lettuce and oak leaf salad)
7-10 Tbsp coarse pepper and untreated lime

Directions

1
Wash the cutlets, pat dry and cut into strips. Fry them in hot oil in portions for 3-4 minutes, turning them until golden brown. Season with salt and pepper, let cool off
2
Wash the lime in hot water and dry it. Finely grate half of the peel. Peel the remaining peel in fine strips with a pestle ripper (or peel thinly and cut finely). Halve the lime, squeeze the juice. Mix yoghurt, grated lime peel and juice. Season with salt, pepper and maple syrup
3
Peel the mango. Cut the flesh from the stone and dice. Quarter melon, remove seeds, peel and chop. Clean, wash and dry salads. Pluck into pieces
4
Mix prepared salad ingredients, pour yoghurt sauce over it. Sprinkle with lime strips and coarse pepper. Garnish with lime