Light sugar snap pea salad

Ingredients for 2 servings:

• 125 g sugar snap peas
• salt and pepper
• 1 half cucumber(s)
• 125 g cherry tomatoes
• 1 tbsp mustard seeds
• 100 g yogurt, 1.5% fat
• 2 tbsp vegetable broth
• 1 tsp cane sugar
• 60 g turkey breast slices
• 1 tsp, heaped mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Clean the snow peas, halving them if necessary depending on their size. Blanch them in boiling salted water for 2-3 minutes. Drain, rinse with cold water, and let drain. Peel the cucumber, halve lengthwise, and remove the seeds. Cut into thin pieces. Wash the tomatoes, halve or quarter them. Mix everything and divide between 2 plates. Toast the mustard seeds in a dry pan until they begin to smell. Remove from the pan and let cool. Mix the yogurt, mustard, and broth, season with salt, pepper, and sugar, stir in the mustard seeds, and place a dollop on each salad. Slice the turkey breast and serve on top.