Preparation (about 25 min):
Season turkey cutlets with salt and pepper on both sides, roast in hot olive oil on both sides to the point, dry well on paper towels and cut into fine strips.
Cut the ciabatta into slices. Remove the outer leaves from the Chinese cabbage, cut in half, remove the stalk and cut into strips. Remove the peel from the oranges and cut out the fillets. Remove the peel from the onion, remove the seeds from the bell pepper, clean it and cut both into strips. Add the turkey strips and mix everything together well in a baking bowl.
Briefly fry the ciabatta slices in a little hot olive oil on both sides. Mix the mango chutney with the toasted sesame seeds, the coconut milk and lime juice well, season with vanilla salt, salt and pepper. Pour the dressing over the prepared leaf salad, fold well and arrange in deep oval dish. Garnish the leaf salad with mint croissants and place the bread slices on the edge of the plate.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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