Salad plate with poultry liver

Name: Salad plate with poultry liver
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1-2 Garlic cloves; 300 g Whole milk yoghurt; 200 g Sour cream or sour cream; 2 TEASPOONS Lemon juice; 7-10 Tbsp salt, pepper, some sugar; 1 baby onion; 1 small head green salad (e.g. romaine lettuce); 3-4 Tomatoes; 200 g Turkey liver; 1 TABLESPOON Oil; 2-3 stem(s) Mint or parsley; 8-10 small peppers (from the jar)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1-2 Garlic cloves
300 g Whole milk yoghurt
200 g Sour cream or sour cream
2 TEASPOONS Lemon juice
7-10 Tbsp salt, pepper, some sugar
1 baby onion
1 small head green salad (e.g. romaine lettuce)
3-4 Tomatoes
200 g Turkey liver
1 TABLESPOON Oil
2-3 stem(s) Mint or parsley
8-10 small peppers (from the jar)

Directions

1
Peel and finely chop the garlic. Mix with yoghurt, sour cream and lemon juice. Season with salt, pepper and sugar
2
Peel the onion and cut into fine slices. Clean, wash and drain the salad. Cut into strips. Clean, wash and slice the tomatoes
3
Wash the liver, pat dry and cut into cubes. Heat oil in a pan. Fry the liver for 4-5 minutes. Then season with salt and pepper
4
Mint wash and pluck. Cut the leaves into fine strips. Mix lettuce, tomatoes, onion and pepperoni on a plate. Spread liver and 3/4 of the mint over it. Sprinkle remaining mint on the garlic sauce and add. Serve with baguette