Salad with Chicory, Lamb's Lettuce and Turkey Strips

Ingredients

• 250 g thinly sliced turkey cutlets
• 4 tbsp Lemon juice
• 3 tbsp light soy sauce
• 250 g lamb's lettuce
• 2 chicories
• 1 red bell pepper
• 200 g thick milk
• 3 tbsp sweet sour chili sauce (pre-made)
• Salt
• black pepper (freshly ground)
• 1 tbsp oil

Instructions

1. 1.

   Whisk 2 tbsp lemon juice and the soy sauce, then marinate the cutlets covered for 15 minutes.

2. 2.

   Rinse, wash and dry the lamb's lettuce by spinning it in a salad spinner.

3. 3.

   Clean and rinse the chicories. Separate the leaves and cut each once lengthwise and once crosswise into halves.

4. 4.

   Wash the bell pepper, quarter it, deseed it and slice across into thin strips. Mix thick milk with chili sauce and remaining lemon juice; season with salt and black pepper.

5. 5.

   Remove the turkey from the marinate, pat dry, slice into strips and fry in hot oil while stirring for about 5 minutes.

6. 6.

   Arrange lamb's lettuce with chicory and bell pepper on plates, top with turkey strips, and serve the dressing on the side.