Turkey breast fennel salad

Name: Turkey breast fennel salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Fennel tubers (approx. 250 g each); 7-10 Tbsp Salt; 3 medium-sized oranges; 350 g smoked turkey breast cold cuts; 150 g "Vega" (refining cream with vegetable fat); 1 TABLESPOON pickled green peppercorns; 1-2 TEASPOONS Sugar; 7-10 Tbsp Pepper; 7-10 Tbsp some fennel green and pink berries

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Fennel tubers (approx. 250 g each)
7-10 Tbsp Salt
3 medium-sized oranges
350 g smoked turkey breast cold cuts
150 g "Vega" (refining cream with vegetable fat)
1 TABLESPOON pickled green peppercorns
1-2 TEASPOONS Sugar
7-10 Tbsp Pepper
7-10 Tbsp some fennel green and pink berries

Directions

1
Clean, halve and wash the fennel. Cut the fennel into slices and cook in little boiling salted water for about 5 minutes. Drain. Peel oranges so that the white skin is completely removed.
2
Cut out the fillets between the parting skins. Squeeze the remaining juice out of the oranges. Cut turkey slices into wide strips. Mix Vega with orange juice. Stir in green pepper. Season with sugar, salt and pepper.
3
Arrange all salad ingredients on a deep plate. Garnish as desired with fennel green and crushed pink berries.