John Myers
Contents
show
Ingredients
dressing
- 4 Piece (remainder) Tomatoes
- 1 Piece (remainder) Cucumber
- 1 Piece (remainder) Onion
- 1 Piece (head as rest) Romaine lettuce leaves
- 200 g (remainder) Fresh mushrooms
- 200 g (remainder) Chives
- 200 g (remainder) Parsley
- 2 tablespoon Wine vinegar
- 5 tablespoon Olive oil
- 5 tablespoon Lovage herb
- 5 tablespoon Oregano
- 5 tablespoon Fresh, finely chopped chili
- Pepper and salt
- Lime zest
- Lime juice
for roasting the turkey breast fillet as a finish
- Olive oil
- Orange juice
- Butter
- Balsamic vinegar
Instructions
- Cut the turkey fillet into bite-sized pieces and fry it vigorously in a little olive oil. Then reduce the heat and deglaze with orange juice. Let simmer for 5 minutes. Then add a trick of butter.
- During this time, wash them first and then cut the ingredients for the salad into bite-sized pieces. A few slices of cucumber for decoration. Finely weigh the herbs, put oil, vinegar and spices in a bowl and mix well. Core and finely chop the chilli. Distribute on top. To let go.
- In a second pan fry the onion and mushrooms that you have cut into slices with a little olive oil. As soon as everything is dry-fried (no more liquid or fat), add it to the dressing. Mix well.
- Now take half of the turkey breast fillet and the salad ingredients and add it to the dressing. Mix well and place the remaining pieces of meat on top. Sprinkle with parsley and chives and spread the cucumber slices all around. Finished !!!! Add the baguette and wish everyone a bon appetit.
Nutrition
Serving: 100gCalories: 10kcalCarbohydrates: 0.3gProtein: 0.2g
