Turkey – Gyros – Pasta Salad

Ingredients for 2 servings:

• 1 cucumber(s)
• 150 g Greek yogurt (10%)
• 5 tbsp lemon juice
• 3 garlic cloves
• salt and pepper
• 250 g turkey schnitzel (or turkey gyros, ready seasoned)
• 2 tbsp olive oil
• 1 tsp oregano, dried
• 200 g pasta (rigatoni), cooked al dente
• 4 leaves of lettuce (romaine)
• 1 small onion(s), white
• 1 tomato(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with tzatziki sauce

Wash the cucumber, pat dry, halve lengthwise, and scrape out the seeds with a spoon. Halve each half again lengthwise and then cut or grate into thin slices. Mix the yogurt with 3 tablespoons of lemon juice in a large bowl and press in 2 cloves of garlic, setting the other aside. Stir in the cucumber slices and season everything with salt and pepper. Wash the turkey cutlets, dry them with kitchen paper, and cut them into thin strips. In a bowl, mix with olive oil, oregano, and salt. Press in the reserved garlic clove and mix again (you may need to help with the seasoning). If the turkey gyro is already seasoned, just press in the garlic. Heat a pan and fry the meat without any additional fat until crispy (add a little fat to the seasoned gyro). After frying, drizzle the meat with the remaining lemon juice and let it cool. Add the pasta and turkey to the tzatziki sauce, mix well, and season to taste. Wash the lettuce leaves, shake dry, and cut into thin strips. Peel the onion, halve it, and slice it into thin half rings. Wash the tomato, halve it, remove the seeds, and slice it into thin half rings. Serve the pasta salad with lettuce strips, onion rings, and tomato strips.