Dinde tikka masala et salade fraîche au concombre
A flavorful and fresh dish combining tender turkey with a spicy tikka masala sauce and a crisp cucumber salad, complemented by lentils for added heartiness.
Ingredients
Meat
- 2 pieces escalopes de dinde
Sauce
- 1 sachet sauce tikka masala
Vegetables
- 2/3 piece concombre (about 200g)
- 1 pot fromage frais
- 1 piece échalote
- 1/4 botte persil plat
Lentils
- 150 g lentilles vertes (Bio)
Instructions
- Cook lentilles in boiling water for 25 min until tender, then drain.
- Prepare cucumber: peel, remove seeds, and grate or cut into thin strips; drain excess water.
- Chop and mix échalote, parsley, and fromage frais; season with salt and pepper.
- Cut turkey into strips, season, and brown in hot oil for 30 sec per side; add sauce and simmer 3-5 min.
- Add drained cucumber to sauce; then incorporate cooked lentils and mix well.
Notes
For a creamier salad, let the cucumber drain longer before mixing.