I am ill, and have no energy for cooking. This salad is a quick combination of what I found in the fridge. Marinate turkey pieces in chili flakes, soy sauce, honey and roasted sesame oil for some 15 minutes. In the meanwhile, chop an onion, a bell pepper and prepare the sauce. For the sauce, mix tahini paste, lemon juice, water, salt, pepper, and a minced garlic clove. Fry the onions, then add the pepper. Pour over some porto and saute a little. Set the vegetables aside, and fry the turkey. Serve on a bed of mixed salad leaves, sprinkled with roasted sesame seeds.
I ordered these traditional home-made soft noodles from my organic food delivery company hoping I would finally please the kids. The soft structure goes well with sauces: in the picture, you see turkey in coconut sauce. No success with the boys, though:(
The sauce: Fry the turkey pieces, set aside. Fry chopped bell pepper and broccoli, set aside. (I finally managed not to overcook broccoli.) Add some oil, fry curry paste, add tahini paste, add the turkey and vegetables, pour over the coconut milk and bring to boiling. Simmer a few minutes and serve, sprinkled with roasted sesame.
In the region where we live, there is an “asparagus season”. In most restaurants you`d see special offers of the season, asparagus menu where even creme brulee contains the Special Vegetable. The season starts end of April and ends on 24 June.
I couldn`t resist the temptation. My first asparagus dish of this year:
Peel and boil green asparagus. Boiling time is about 8-12 minutes. Add some salt and sugar in the water, and just cover the vegetables. Save the used water for a soup in the next meal, asparagus makes a nice basis for stock. Fry turkey filets and sautee them until cooked through. Assemble the salad: green leaves, rocket salad, turkey pieces, asparagus, and radish. For the dressing, there is blended kiwi and rucola pesto, but I`m not sure that was the best choice.