John Myers
Ingredients for 6 servings:
- 400 g turkey strips
- 40 ml soy sauce
- 2 cm ginger root
- 1 clove(s) garlic
- 1 lemon(s), untreated, zest
- 100 ml oil
- 30 ml vinegar (e.g. raspberry vinegar)
- 1 tsp mustard
- 1 tsp peppercorns, pink
- 1 bulb(s) of fennel
- 300 g cocktail tomatoes
- 2 avocados
- 1 mango(s)
- 1 can of bamboo shoots
- 1 bunch of spring onions
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 10 minutes
Prepare a marinade of soy sauce, finely diced garlic, ginger, and lemon zest. Marinate the turkey in it for a few hours, then fry it briefly and quickly. For the vinaigrette, whisk a blend of your choice of oil—neutral can be used—with fruity vinegar and mustard, season with red pepper, and season generously with pepper and salt. Cut the fennel into strips and steam for about 10 minutes. Cut the fruit and vegetables into small pieces, mix everything in a bowl, and let it sit for a few hours. Season with pepper and salt as desired. Tips: You can add or replace ingredients according to your taste. I added the fennel for a crunch. This could also be achieved with bell peppers, for example, though I’d lean toward yellow ones. I could also imagine using fresh sprouts. I could also imagine using shrimp instead of the turkey strips. As usual, you can achieve a lot with imagination.
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