John Myers
Ingredients for 4 servings:
- 6 tomatoes (Coeur de boeuf oxheart tomatoes)
- 2 bell peppers, red
- salt and pepper
- 4 tbsp olive oil
- 1 chili pepper(s), red
- 2 garlic cloves
- 250 g turkey meat, shredded
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
lukewarm oxheart tomato salad
Cut the tomatoes into 3 thick slices, quarter the bell peppers, and then halve them again crosswise. Cut the chili pepper in half, remove the seeds, and roughly chop. Fry the tomatoes and bell peppers in a nonstick pan without fat until the tomato slices have taken on a little color. Remove from the pan and keep warm. Fry the turkey strips in 2 tablespoons of olive oil. Add the garlic, salt, and pepper and fry briefly, then add the chili pepper and the remaining olive oil. Carefully fold everything together on a plate.
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