Who says that salads are only good in summer? Probably someone who hasn’t yet tried this tasty and colorful recipe! Perfect as a single dish even in autumn and winter.
Ingredients for 4 portions
- Spring cabbage 200 g
- Turkey breast 70 g
- Buckwheat 60 g
- Soybean sprouts 2 tbsp
- Pomegranate seeds 1 tbsp
- Extra virgin olive oil (10 g) 1 tbsp
- Red wine vinegar 20 ml
- Lemon juice 10 g
- Mustard seeds 10 g
- Turmeric 1 tsp
- Herb salt to taste
Preparation
Cook the buckwheat according to the instructions on the packet.
Meanwhile, wash the spring cabbage and cut it into thin strips.
Chop the turkey into strips and cook for five minutes in a non-stick pan with a little oil.
Mix the sliced cabbage, turkey, pomegranate seeds and soybean sprouts together in a large bowl. Add the cooked buckwheat.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.