Turkey Shawarma Salad with Tahini Dressing

Make turkey shawarma salad with tahini dressing, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Turkey breast, cut into strips (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
100 g Romaine lettuce
100 g Tomato
100 g Cucumber
30 g Red onion
40 g Gherkins
12 g Tahini
50 g Greek yogurt, 0% fat
5 g Olive oil
1 clove, about 3 g Garlic
Juice of half a lemon Lemon juice
A teaspoon Ground cumin
Ingredient notes on the recipe page.

METHOD
1. Toss the turkey strips with the oil, cumin, crushed garlic and salt.
2. Cook them in a hot pan for three to four minutes, moving them as little as you can bear so the edges catch, until white through. Do not go longer; turkey breast dries in a minute.
3. Whisk the tahini, yogurt and lemon with a splash of water until it pours.
4. Shred the romaine, chop the tomato and cucumber, slice the onion and gherkins, pile the turkey on warm and spoon the dressing over.

Contains milk and sesame.
Pickles in vinegar often list sulphites. Check the jar.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/turkey-shawarma-salad-tahini

AI-generated images illustrating the recipe.

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