Mixed salad with turkey breast

Name: Mixed salad with turkey breast
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 stem(s) Dill and parsley; 300 g Whole milk yoghurt; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 400 g Turkey filet; 1 TABLESPOON Sunflower oil; 1 small red, green and yellow peppers; 1 collar Radishes; 150 g cherry tomatoes; 1/2 (approx. 250 g) Cucumber; 1 Lettuce; 1 can(s) (212 ml) Vegetable corn

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 stem(s) Dill and parsley
300 g Whole milk yoghurt
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
400 g Turkey filet
1 TABLESPOON Sunflower oil
1 small red, green and yellow peppers
1 collar Radishes
150 g cherry tomatoes
1/2 (approx. 250 g) Cucumber
1 Lettuce
1 can(s) (212 ml) Vegetable corn

Directions

1
Wash the herbs, dab dry, pluck from the stems and chop. Mix yoghurt, lemon juice and herbs. Season to taste with salt, pepper and sugar. Wash the meat, dab dry and cut into strips.
2
Heat the fat in a pan, fry the meat for about 5 minutes while turning, season with salt and pepper. Halve the peppers, clean, wash and cut into strips. Clean, wash, drain and slice radish and cucumber.
3
Wash and halve the tomatoes. Clean and wash the lettuce, dab dry and pluck small. Drain the corn. Mix all ingredients in a bowl, add some dressing. Serve the rest of the dressing separately.
4
Baguette tastes good with it.