Apricot Turkey Sauté

Ingredients

• 1 Garlic clove
• 500 g zucchini (2 zucchinis)
• 80 g dried apricots (soft apricots)
• 200 g iceberg lettuce (1 small head)
• 1 tbsp white balsamic vinegar
• 1 tsp Honey
• 1 tsp medium‑hot mustard
• Salt
• Pepper
• 2 tbsp germinated oil
• 250 g long‑grain rice
• 250 g turkey cutlets
• 100 ml classic vegetable broth
• 2 sprigs Basil
• 100 g Sour cream

Instructions

1. 1.

   Peel and finely chop the garlic. Wash and trim the zucchini. Slice the zucchini and apricots into narrow, short strips.

2. 2.

   Rinse, trim, and dry the iceberg lettuce. Cut into about 1 cm wide strips and place in a salad bowl.

3. 3.

   For the salad dressing whisk together balsamic vinegar, honey, mustard, and 1 tbsp water in a small bowl. Season with salt and pepper, then stir in 1 tbsp germinated oil.

4. 4.

   Bring 500 ml water to a boil in a pot, season with salt, add the rice, bring back to a boil, cover, and simmer over low heat for about 12 minutes.

5. 5.

   Meanwhile rinse and pat dry the turkey cutlets, then slice into narrow strips about 4 cm long.

6. 6.

   Heat the remaining oil in a non‑stick pan. Brown the turkey pieces in batches, seasoning with salt and pepper, then remove from the pan.

7. 7.

   Sauté garlic and zucchini briefly in the same pan. Add vegetable broth and apricots, bring to a boil, cover, and simmer over low heat for 5 minutes.

8. 8.

   Wash basil, shake off excess water, and pluck the leaves.

9. 9.

   Add the turkey strips to the sauce and warm through. Season the cooked rice with salt.

10. 10.

    Toss the iceberg lettuce with the salad dressing and adjust seasoning with salt and pepper as desired.

11. 11.

    Stir sour cream into the sautéed mixture, season with salt and pepper, sprinkle with basil leaves, and serve with salad and rice.