Total: 40 min
- For the lentil and beetroot salad with sesame skewers, cook the lentils evenly, according to the package instructions. Peel the beets and slice into very thin slices. Thoroughly wash corn salad, shake dry and rinse.
- Wash turkey medallions and cut into 2 cm cubes. Put 4 dices on 1 skewer. Mix the peanut butter with sesame seeds and stir in 1-2 teaspoons of water to make it more fluid.
- Heat 1 tbsp of olive oil in a non-stick pan and fry the skewers from each side for about 2 minutes. Spread skewers thinly with peanut butter and sesame mixture.
- Drain the lentils, leave to evaporate for a short time and mix with beetroot and lamb’s lettuce. Season the vinegar and oil generously with salt and pepper. Put the vinaigrette over the salad, arrange with the turkey skewer.
|Vitamin C||14,6mg 15%|
|Vitamin E||2,9mg 24%|