Lukewarm fennel salad with turkey breast

Name: Lukewarm fennel salad with turkey breast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Turkey Breast; 3 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g dried, yellow lentils; 1 Fennel Tuber; 125 g cherry tomatoes; 100 g Lamb's lettuce; 1 TABLESPOON Sugar; 1 TABLESPOON Balsamic vinegar; 150 g low-fat sheep's cheese; 100 g Whole milk yoghurt; 7-10 Tbsp Juice of 1 lemon

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Turkey Breast
3 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g dried, yellow lentils
1 Fennel Tuber
125 g cherry tomatoes
100 g Lamb's lettuce
1 TABLESPOON Sugar
1 TABLESPOON Balsamic vinegar
150 g low-fat sheep's cheese
100 g Whole milk yoghurt
7-10 Tbsp Juice of 1 lemon

Directions

1
Wash the meat and dab dry. Heat 2 tablespoons of oil in a frying pan and fry the meat on both sides. Season with salt and pepper. Place on the fat pan of the oven and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
2
manufacturer) fry for about 15 minutes.
3
Prepare the lentils according to the package instructions. Wash and clean the fennel and cut into fine strips. Wash and halve the tomatoes. Wash lettuce and shake dry
4
Heat 1 tablespoon of oil in a frying pan, sauté the fennel and tomatoes, sprinkle with sugar and deglaze with vinegar. Season with salt and pepper. Drain the lentils. Mix salad, lentils, fennel and tomatoes
5
Crumble cheese, mix with yoghurt. Season with lemon juice, salt and pepper. Remove meat from the oven and cut into slices. Arrange meat and salad on plates and sprinkle with dressing.