Malzemeler
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600 g turkey breast
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1 cup cooked einkorn (siyez) wheat, 160 g
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Half a bunch of parsley
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Half a bunch of dill
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A handful of cashew nuts, 50 g
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250 g full-fat ricotta cheese (or curd cheese)
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1 teaspoon pomegranate molasses
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1 teaspoon flaxseed
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Juice of 1 lemon
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4 tablespoons Livvy olive oil
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Salt and black pepper
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2 medium-sized red capia peppers, 120 g
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Half a small romaine lettuce, 120 g
Tarifler
Cut the turkey into finger-thick slices and sauté in a pan with 1 tablespoon of olive oil.
Chop the cashews into small pieces using a knife.
Boil the spelt wheat in hot water.
Cube the ricotta cheese.
Finely chop the parsley, lettuce, and capia peppers.
Combine all the ingredients in a large salad bowl.
For the dressing, mix the remaining olive oil, lemon juice, pomegranate molasses, and spices.
After adding the dressing to the salad, place the turkey slices on top.
