Mangold salad with egg & turkey strips

Name: Mangold salad with egg & turkey strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 Eggs (Gr. M); 2 TABLESPOONS Pine nuts; 200 g Turkey breast fillet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Salad mix; 200 g Swiss chard (possibly with red stems); 1 Organic Orange; 100 g Whole milk yoghurt; 1 TABLESPOON Honey; 2-3 TABLESPOONS coarse mustard

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 Eggs (Gr. M)
2 TABLESPOONS Pine nuts
200 g Turkey breast fillet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Salad mix
200 g Swiss chard (possibly with red stems)
1 Organic Orange
100 g Whole milk yoghurt
1 TABLESPOON Honey
2-3 TABLESPOONS coarse mustard

Directions

1
Boil eggs for 7-8 minutes. Roast the pine nuts in a pan and take them out. Wash meat, dab dry, cut into strips. Fry in hot oil all around for about 4 minutes, season with salt and pepper. Quench eggs, peel and halve.
2
Clean the lettuce and chard, wash, drain and pluck smaller. Cut the chard stalks finely. Wash the orange hot, rub off the peel. Squeeze the orange. Mix juice and peel with yoghurt, honey, mustard, salt and pepper. Mix prepared salad ingredients and dressing.