Chicory Salad

Ingredients

• 250 g Turkey breast fillet
• 5 tbsp olive oil
• 1 tsp Ras el-Hanout
• 0.5 pomegranate
• 2 green bell pepper halves
• 2 tbsp balsamic vinegar
• 1 tsp Mustard
• 1 tsp Honey
• Salt
• Pepper
• 2 chicory heads
• 2 red chicory heads
• 2 small onions

Instructions

1. 1.

   Slice the turkey breast into very thin strips.

2. 2.

   In a bowl mix 1 tsp olive oil and Ras el-Hanout. Marinate the turkey strips in this mixture for at least 30 minutes, refrigerated.

3. 3.

   Meanwhile, break open the pomegranate and remove the seeds.

4. 4.

   Trim the stems from the bell pepper halves, remove the seeds, rinse the peppers.

5. 5.

   Slice the peppers into rings.

6. 6.

   Whisk together vinegar, mustard, honey, a pinch of salt and pepper. Whisk in 4 tbsp oil to make the dressing.

7. 7.

   Clean and wash the chicory leaves. Separate them and place on a platter.

8. 8.

   Peel the onions and cut into 5 mm thick rings. In the remaining olive oil, sauté the onion rings over low heat for 2 minutes per side until golden brown. Remove and set aside.

9. 9.

   Cook the turkey strips in the pan, stirring, for 4–5 minutes. Season with salt and pepper. Arrange all prepared ingredients on the chicory salad and drizzle with the dressing before serving.