Mango Turkey Skewers with Lentil Salad
Ingredients
- For the lentil salad
- 100 grams green Lentils
- 1 l Vegetable broth
- 100 grams red Lentils
- For the turkey mango skewers
- 1 small Mango
- 500 grams turkey breasts
- Vanilla salt
- peppers
- For the mayonnaise
- 1 egg yolk
- 1 tsp Mustard
- 150 milliliters soybean oil
- 1 Tbsp Lime juice
- 1 pinch sugar
- salt
- Ingredients
- 2 Tbsps vegetable oil
Preparation steps
For the lentil salad: Cook the green lentils in the vegetable broth for 40-45 minutes. Then add the red lentils and continue to cook for 10-15 minutes. They should be slightly al dente. Drain.
For the turkey mango skewers: Peel the mango. Cut the flesh from the core and cut into bite sized pieces. Cut the turkey meat into cubes and add salt and pepper. Alternately stick the mango pieces and turkey on skewers. Chill.
For the mayonnaise: Mix the yolks with the mustard. Starting with drops, stream the oil into the yolks, whisking continuously to form an emulsion. Once all the oil is in and the mixture is smooth and homogenous, season with salt, pepper, lime juice, and mix with the lentils.
Sauté the mango and turkey skewers in hot oil. Serve the lentil salad on a plate and arrange the skewers on top. Serve while warm.
