Orange and chicory salad in yoghurt cream sauce with turkey skewers

Name: Orange and chicory salad in yoghurt cream sauce with turkey skewers
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 small oranges, including 1 untreated; 4 pistons Chicory (ca. 300 g); 500 g Turkey escalope in one piece; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 400 g low-fat yoghurt; 100 g Whipped cream; 7-10 Tbsp juice of 1/2 lemon; 1 TEASPOON Curry; 1 TEASPOON Sugar; 7-10 Tbsp fresh mint; 7-10 Tbsp Shashlik skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 small oranges, including 1 untreated
4 pistons Chicory (ca. 300 g)
500 g Turkey escalope in one piece
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Oil
400 g low-fat yoghurt
100 g Whipped cream
7-10 Tbsp juice of 1/2 lemon
1 TEASPOON Curry
1 TEASPOON Sugar
7-10 Tbsp fresh mint
7-10 Tbsp Shashlik skewers

Directions

1
Peel or thinly peel the peel of the untreated orange with a julienne chiseler and cut into strips. Peel all oranges, completely removing the white skin. Cut oranges into slices. Clean and wash the chicory and cut out the stalk.
2
Cut the chicory into thick slices. Wash the meat, pat dry, dice and put on skewers. Season with salt and pepper. In hot oil while turning ca
3
Fry for 5 minutes. Mix yoghurt with cream, lemon juice, salt, curry and sugar. Arrange orange slices with chicory and sauce. Place turkey skewers on top. Garnish with mint and orange peel