Turkey Meat with Tabbouleh and Wild Garlic Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g couscous
- 250 ml water
- 1 orange (s), juice and zest
- 1 tablespoon vinegar (white wine)
- 1 tablespoon sesame oil
- salt and pepper
- 1 tablespoon sesame oil
- 0.5 ½ cucumber (s), cut into cubes
- 2 spring onions, finely sliced
- 1 red pepper (s), small pieces
- 1 apple, diced
- 1 clove (s) garlic, chopped
- 50 g raisins
- 1 tablespoon parsley, chopped
- salt and pepper
- 400 g turkey breast fillet (s), per port approx. 100
- 200 g cream cheese
- 1 bunch wild garlic
- 2 tablespoon yogurt
- 1 tablespoon lemon juice
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil with sesame oil, vinegar, juice and the zest of the orange, salt and pepper. As soon as the water boils, remove the saucepan from the heat and stir in the couscous, leave to stand for 20 minutes.
- Heat the oil in a pan. Season the turkey fillet with salt and pepper and fry on all sides. Stand on its side and keep warm.
- Sweat all the vegetables in the pan, add the raisins and finely chopped parsley, season with salt and pepper. Stir in the finished couscous and place on a plate. Place the turkey meat in slices on top and serve with the wild garlic sauce.
- For the wild garlic sauce, puree the cream cheese with the wild garlic, lemon juice, yogurt, oil, salt and pepper with a hand blender to make a cream.
- The dish can be eaten cold or warm. Instead of wild garlic sauce, sesame sauce can be served.
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