Turkey Breast with Herb Quark Filling and Watercress
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g turkey breast
- 0.5 ½ bunch basil
- 0.5 ½ bunch chervil
- 150 g quark
- 300 g watercress
- 150 g cherry tomato (s)
- 2 spring onion (s)
- 1 bell pepper (s), yellow
- 3 stalks mint
- 250 g yourt
- 2 tablespoon rapeseed oil
- 0.5 ½ lemon (s), juice from it
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Wash the basil and chervil, pluck the leaves and finely chop. Stir the herbs into the quark and season the quark with salt and pepper.
- Wash the turkey breast, pat dry and divide into four equal pieces. Cut into the pieces and add the herb quark filling with a spoon. Squeeze the opening.
- Wash the watercress and spin dry. Wash tomatoes, spring onions and peppers. Quarter the tomatoes, cut the onions into fine rings. Core and dice the paprika. For the dressing, wash the mint, chop it finely and mix it with the yogurt, salt, pepper, rapeseed oil and lemon juice. Add a pinch of sugar to taste. Mix the salad with the dressing and distribute on plates.
- Grill the meat briefly and hot all around, then grill on indirect heat for about 10 minutes.
- Let the turkey breast rest for 5 minutes, then cut it open and serve on the salad.
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