Main and Side
Turkey Sauté with Carrot Yogurt Salad
A light turkey sauté with walnut carrot salad: filling but not heavy.
- Gluten-free
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
Ingredients
How many servings?
- 3 carrot
- 1 clove garlic
- 1 cup (200 ml) strained yogurt
- 2 tbsp walnuts
- 1 tsp salt
- 500 g turkey breast
- 1 onion
- 2 green pepper
- 2 tomato
- 3 tbsp olive oil
- ½ tsp dried oregano
- 1 pinch black pepper
Method
- Grate the carrots and crush the garlic. Mix with the strained yogurt, chopped walnuts and a pinch of salt. Cover and refrigerate.
- Cut the turkey into cubes, slice the onion and peppers thinly and dice the tomatoes.
- Heat the olive oil in a pan over medium-high heat. Add the diced turkey and sauté for about 6 minutes, stirring occasionally, until lightly browned.
- Add the onion and peppers for 3 minutes, then the tomatoes for 4 more minutes.
- Add the remaining salt, black pepper and oregano. Cook for another 1–2 minutes if needed, until the turkey reaches an internal temperature of 74°C. Serve the hot sauté with the chilled carrot and yogurt salad.