Turkey Shawarma Salad with Tahini Dressing
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Tahini is 600 kcal per 100 g and the reason a shawarma wrap from a shop can pass 900. Twelve grams stretched with yogurt and lemon tastes like more than it is.
Turkey breast is the most protein for the fewest calories in the table, 24 g per 100 g at 1 g of fat. The trade is that it overcooks fast.

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