Strawberry Cottage Cheese Salad in Turkey Cornets

Fresh and original. Instead of turkey breast, you can also use roast veal or pork.

Put the cottage cheese in a sieve and rinse with cold water until the liquid runs clear. Dry the remaining globules between two layers of kitchen roll.

Set aside a few strawberries (1 per person) and quarter the rest. Pluck the lettuce leaves into bite-sized pieces and divide evenly among plates.

For the dressing, mix all ingredients well. Drizzle half of it over the lettuce. Mix the other half with 3/4 of the cream cheese balls and the strawberries.

Place the meat tendrils against each other – spread out and evenly distribute the strawberry cottage cheese leaf salad on top. Fold into cornets (conical baggies). Place on top of the leaf lettuce and sprinkle everything together with the remaining cream cheese balls. Garnish with a strawberry fan.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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