Medium

unit

Carrot

Olive oil

tablespoons

Lemon

Whole milk

Pepper

pinch

Salt

Spinach

Parsley

Boot (100g)

Crumb bread

tranche

Semolina

Cumin

1/2 teaspoon

Ground turkey

Greek yogurt

Turkey meatballs with yoghurt sauce

Put the bread to soak in the milk.Wash and chop the parsley.In a salad bowl , put the ground turkey , the parsley , the egg , the bread and a little cumin , salt and pepper , mix well .

Shape the dumplings.Heat the oil in a frying pan and cook the dumplings until golden brown.

Prepare the accompaniment Pour the semolina into a bowl with the same volume of boiling water , a spoonful of olive oil ,salt and pepper Mix well and leave to swell for 10 min.

Prepare the carrots Cut into strips with a mandolin.Cook in boiling salted water for 2 min.

Mix the yoghurt, lemon juice, oil, salt and pepper in a bowl.Rinse and drain the spinach.

Spread the semolina, carrots and dumplings Sprinkle over the spinach and serve with the yoghurt sauce!Good eating!

Medium

1 min

Meat

Ambassador

Servings

6

Nutrition

/ per serving

Directions

Step #1

Step #2

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Step #6

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