Turkey saté on baby salad leaves

Name: Turkey saté on baby salad leaves
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2-3 TABLESPOONS Peanut kernels; 400 g Baby Leaf Mix (salad leaf mix); 450 g Turkey escalope; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 knife tip medium hot mustard; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 150 g Feta-type cow's milk cheese; 12 wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2-3 TABLESPOONS Peanut kernels
400 g Baby Leaf Mix (salad leaf mix)
450 g Turkey escalope
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 knife tip medium hot mustard
4 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
150 g Feta-type cow's milk cheese
12 wooden skewers

Directions

1
Soak wooden skewers in cold water. Roast peanuts in a pan without fat and chop them coarsely. Wash the salad and drain in a sieve. Wash the turkey escalopes, dab dry and cut into strips about 1.5 centimetres wide. Place the turkey strips on the wooden skewers in a wavy pattern. Heat a tablespoon of oil in a pan.
2
Fry the skewers in portions on both sides for three to four minutes, season with salt and pepper. In the meantime, mix mustard and vinegar. Fold in three tablespoons of oil and season with salt, pepper and a little sugar. Crumble the cheese. Put salad, cheese and peanuts in a bowl, fold in vinaigrette. Arrange skewers on top