Salad cocktail with turkey & raspberries

Name: Salad cocktail with turkey & raspberries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Turkey filet; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Sweet peas; 75 g Arugula (rocket); 1 picking salad or 1 romaine lettuce heart; 1 Shallot or small onion; 200 g Raspberries; 50-75 g Hard cheese (Sbrinz or Parmesan); 6 TABLESPOONS Raspberry vinegar; 4 TSP Fresh cream; 7-10 Tbsp untreated lemon

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Turkey filet
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Sweet peas
75 g Arugula (rocket)
1 picking salad or 1 romaine lettuce heart
1 Shallot or small onion
200 g Raspberries
50-75 g Hard cheese (Sbrinz or Parmesan)
6 TABLESPOONS Raspberry vinegar
4 TSP Fresh cream
7-10 Tbsp untreated lemon

Directions

1
Wash the fillet, pat dry and cut into fine strips. Fry in 1 tbsp. hot oil all around for approx. 5 minutes. Season with salt and pepper, take out
2
Clean and wash the sugar snap peas. Covered and steam in little boiling salted water for about 2 minutes. Quench, drain and possibly cut in half. Clean, wash and shake dry the rocket and lettuce and cut into bite-sized pieces. Peel and chop the shallot. Select the raspberries, rinse if necessary. Slice the cheese with the peeler into shavings or grate it roughly
3
Mix vinegar, salt, pepper, some sugar and shallot. Whip 4 tablespoons of oil into it. Mix loosely with raspberries, rocket, lettuce, turkey strips and mangetouts. Serve the salad with cheese and a dash of crème fraîche. Garnish with lemon
4
Drink: cool prosecco