Glass Noodle Salad with Turkey Fillet

Ingredients

• 200 g glass noodles
• Salt
• 300 g carrots (3 carrots)
• 200 g yellow bell pepper (1 yellow bell pepper)
• 250 g small Chinese cabbage (0.5 small Chinese cabbage)
• 1 small lemon
• 250 g nectarines (2 nectarines)
• 1 orange
• 250 g yogurt (3.5 % fat)
• 10 g ginger (about 1 piece)
• 2 sprigs dill
• 60 g sweet mustard (3 tbsp)
• white pepper
• 2 tbsp sesame seeds
• 350 g turkey breast fillet
• 3 tbsp Rapeseed oil

Instructions

1. 1.

   Break noodles into small pieces and let them sit in boiling salted water for 3-4 minutes. Then drain in a colander, rinse with cold water, and let drain.

2. 2.

   Wash, peel, and cut carrots into very thin slices.

3. 3.

   Halve the bell pepper, remove seeds, wash, and dice finely.

4. 4.

   Clean, wash, and dry Chinese cabbage, then slice into very fine strips. Halve the lemon and squeeze juice.

5. 5.

   Wash nectarines, pat dry, halve and pit them. Cut flesh into narrow slivers and drizzle with 3 tbsp lemon juice.

6. 6.

   Halve the orange and squeeze juice. Mix the juice with yogurt and 1-2 tbsp lemon juice in a large salad bowl.

7. 7.

   Peel ginger and finely dice it. Wash dill, shake dry, pluck tips, and finely chop. Stir ginger and dill with mustard, salt, and pepper into the yogurt.

8. 8.

   Combine noodles, nectarines, bell pepper, carrots, and Chinese cabbage with the yogurt sauce.

9. 9.

   Sprinkle sesame seeds on a plate. Rinse turkey fillet, pat dry, slice into strips, season, and coat in sesame.

10. 10.

    Heat oil in a non-stick pan and sear turkey strips all sides over medium heat until golden brown. Place hot strips onto the salad and serve.