Lukewarm Vegetable Salad with Turkey

Summary

Ingredients

• 1 bell pepper (s), yellow
• 1 red pepper (s)
• 2 zucchini
• 1 can artichoke hearts
• 2 turkey schnitzel
• 2 tablespoon honey mustard
• 1 pinch (s) sugar or equivalent sweetener
• olive oil
• raspberry vinegar
• 1 lemon (s), juice it
• herbs Provence

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Instructions

1. Cut turkey schnitzel into small pieces and marinate in juice of 1/2 lemon and honey mustard for about an hour.
2. Wash the peppers and zucchini. Cut the bell pepper into large cubes and the zucchini into slices. Drain the artichoke hearts well and quarter them. It is best to fry them dry or in a little oil, one after the other, until the vegetables have got a little color. Put in a bowl and let cool. Top with pepper, salt and herbs as desired.
3. Brown the meat in a little oil. When the meat has already got a little color, season with salt and pepper. Then add to the vegetables.
4. For the sauce, whisk about 2-3 tablespoons of olive oil, juice from half a lemon and 2-3 tablespoons of raspberry vinegar with a pinch of sugar or the appropriate sweetener, pepper and salt. Then mix with the vegetables and meat. Let it steep for about a quarter of an hour, then serve.