Summer Salad with Mango, Turkey and Rocket

Summary

Ingredients

• 120 g turkey schnitzel
• 1 bunch rocket
• 2 teaspoons, heaped pine nuts
• 1 mango (s)
• 1 handful cocktail tomatoes
• 2 teaspoons oil, (peanut oil)
• salt and pepper
• Paprika powder
• 1 clove garlic
• Balsamic vinegar, whiter

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Instructions

1. Heat the pan on medium heat (not too hot to prevent the meat from drying out) and add the oil. Cut turkey escalope into small pieces, fry well in the pan, season with a little salt, a good amount of pepper and a little paprika.
2. In the meantime, peel the mango and cut into small pieces or thin strips. Wash and halve the tomatoes. Peel and crush the garlic. Wash the rocket and set aside.
3. When the meat is almost done, fold in the tomatoes, garlic and pine nuts and turn off the stove. Let it steep for about 2 minutes and then just briefly fold in the rocket during the warm-up time. Deglaze with about 1.5 tablespoons of mild, white balsamic vinegar and mix again briefly. Season to taste briefly, then spread the mango pieces on a plate and pour everything from the pan on top.
4. I like it best with grilled cheese. I can also easily imagine a delicious bread to go with it (baguette, flatbread).