Light turkey carpaccio with cucumber vinaigrette

Name: Light turkey carpaccio with cucumber vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 coated Tsp Instant vegetable stock; 2 TABLESPOONS Herb Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 150 g Cucumber; 2 Spring onions; 150 g Turkey breast cold cuts, in wafer-thin slices; 4 discs (20 g each) Baguette; 7-10 Tbsp Chervil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 coated Tsp Instant vegetable stock
2 TABLESPOONS Herb Vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
150 g Cucumber
2 Spring onions
150 g Turkey breast cold cuts, in wafer-thin slices
4 discs (20 g each) Baguette
7-10 Tbsp Chervil

Directions

1
Mix 150 ml hot water with broth and vinegar, season with salt, pepper and sugar. Wash and clean the cucumber and cut it into fine sticks. Wash and clean spring onions and cut into rings.
2
Mix cucumber, spring onions and vinaigrette. Divide the cold cuts between 4 plates. Drizzle with the vinaigrette and garnish with chervil. Add bread.