Vegetable salad with turkey strips

Name: Vegetable salad with turkey strips
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Aubergine (approx. 500 g); 1 (approx. 375 g) Cucumber; 2 green and red peppers; 1 Garlic clove; 2 stem(s) Rosemary; 4 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Turkey escalope; 5 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 2 (100 g each) Pouch Florette Duo "Rocket & Radicchio

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Aubergine (approx. 500 g)
1 (approx. 375 g) Cucumber
2 green and red peppers
1 Garlic clove
2 stem(s) Rosemary
4 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Turkey escalope
5 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
2 (100 g each) Pouch Florette Duo "Rocket & Radicchio

Directions

1
Clean and wash the aubergine and cucumber, peel the cucumber in strips. Cut aubergine and cucumber into slices. Quarter the peppers, clean and wash them. Peel garlic and chop finely. Wash rosemary, shake dry and remove needles from the stalks.
2
Heat 2 tablespoons of sunflower oil in a frying pan. Sauté garlic, rosemary, aubergine and paprika in it while turning, season with salt and pepper, keep warm.
3
Meanwhile wash the meat, dab dry and cut into strips. Heat the remaining sunflower oil in a pan. Fry the meat for approx. 4 minutes, turning it, and season with salt and pepper.
4
Remove from the pan. Season vinegar with sugar, salt and pepper to taste, fold in olive oil. Arrange salad, paprika-aubergine mixture, cucumber and meat on plates, drizzle with vinaigrette.