Potato and mango salad with roasted turkey strips

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 480 g turkey schnitzel
• 2 tsp rapeseed oil or sunflower oil
• e.g. salt and pepper
• e.g. cumin
• 3 romaine lettuce hearts
• 2 mangoes
• 4 tbsp lime juice
• 1 tsp honey
• 250 g natural yogurt
• 2 ½ tsp curry powder (Madras)
• e.g. chervil or coriander, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the potatoes and cook them with the skin on in boiling salted water for about 20 minutes. Rinse the turkey cutlets, pat dry, and cut into strips. Heat the rapeseed or sunflower oil in a pan and fry the turkey cutlets on all sides for about 3 to 4 minutes. Season with salt, pepper, and cumin. Then remove and drain on kitchen paper. Trim and wash the romaine lettuce hearts, spin dry, and cut into strips. Peel the mangoes, cut the stoned flesh into wedges, and dice them. Drain the potatoes, let them cool slightly, peel, and slice them. For the dressing, mix the lime juice with the honey, natural yogurt, and curry powder, and season with salt and pepper. In a salad bowl, toss the potato slices with the lettuce, turkey cutlets, and mango cubes. Drizzle with the dressing and mix gently. Garnish with some chervil or coriander, if desired.