Picking salad with turkey breast and pomegranate seeds

Name: Picking salad with turkey breast and pomegranate seeds
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Mango; 1/2 Pomegranate; 2 small red onions; 200 g Babyleaf mix; 35 g Mango chutney; 4 TABLESPOONS Vinegar; 1 coated Tsp Mustard; 4 TABLESPOONS Orange juice; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g Turkey escalope

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Mango
1/2 Pomegranate
2 small red onions
200 g Babyleaf mix
35 g Mango chutney
4 TABLESPOONS Vinegar
1 coated Tsp Mustard
4 TABLESPOONS Orange juice
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g Turkey escalope

Directions

1
Cut the mango off the stone. Peel half of the flesh and cut into thin slices. Use the rest of the mango for other purposes. Remove the pomegranate seeds from the peel. Peel onions and cut into thin rings. Wash the salad and drain well
2
Mix chutney, vinegar, mustard and orange juice. Fold in 3 tablespoons of oil. Season vinaigrette with salt and pepper. Wash the meat, dab dry and cut into strips. Heat 1 tablespoon of oil in a frying pan. Sauté the turkey strips in it for approx. 3 minutes, season with salt and pepper, remove
3
Mix the salad, onion rings, mango strips and pomegranate seeds and spread on peels. Drizzle with vinaigrette and arrange the turkey strips on top. Serve immediately