The finished recipe. Turkey Shawarma Salad with Tahini DressingIngredients 1 to 6. 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 GherkinsIngredients 7 to 12. 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 cuminStep 1. Toss the turkey strips with the oil, cumin, crushed garlic and salt.Step 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.Step 3. Whisk the tahini, yogurt and lemon with a splash of water until it pours.Step 4. Shred the romaine, chop the tomato and cucumber, slice the onion and gherkins, pile the turkey on warm and spoon the dressing over.
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