Salad with Turkey and Vegetables

Ingredients

• 500 g mixed leafy greens (Eichblattsalat, Lollo rosso, Batavia, Frisée)
• 1 large white daikon radish
• 3 Carrots
• 2 red chili peppers
• 400 g turkey breast fillet
• 2 tbsp ghee (clarified butter, or substitute with clarified butter)
• 100 g plain yogurt
• 0.5 lemon (juice)
• 3 tbsp balsamic vinegar
• 6 tbsp Olive oil
• Salt
• freshly ground pepper
• 0.5 bunch parsley (finely chopped)
• 5 tbsp cashew nuts

Instructions

1. 1.

   Wash and trim the salad, cut into bite-sized pieces. Peel the carrots and daikon radish and slice into thin strips or grate them with a vegetable peeler. Wash the chili peppers and slice into very thin rounds.

2. 2.

   Wash the turkey breast, pat dry, and slice into bite-sized pieces. Heat the ghee, cook the meat while stirring for about 2 minutes until golden brown, then season with salt and pepper. Transfer the meat to a bowl and mix with lemon juice, yogurt, and parsley. Taste again and adjust seasoning with salt and pepper.

3. 3.

   Whisk vinegar, oil, salt, and pepper together. Drizzle over the salad, toss, then fold in the cashew nuts. Add chili slices if desired. Divide the salad onto four plates and arrange the turkey breast on top. Serve with fresh white bread.