Turkey in Yogurt Sauce with Buckwheat

1. 1 Turkey breast filletpack 600 g ≈ $5.96 150 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Plain yogurtpack 300 g ≈ $2.19 70 g
5. 5 Mustard 5 g
6. 6 Wheat flour 5 g
7. 7 Sunflower oil 6 ml
8. 8 Dillpack 50 g ≈ $1.80 4 g
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat², cover with 140 ml salted water, bring to a boil, then simmer covered on low heat for 15 minutes until the liquid is absorbed.

2. Slice the turkey¹ into ½-inch-wide strips, cut the onion³ into half-rings, and finely chop the dill⁸.

3. Heat the oil in a skillet over high heat, sear the turkey¹ for 5 minutes, stirring, until golden brown.

4. Add the onion³, reduce heat to medium, and cook for 4 minutes until softened.

5. Sprinkle with flour, stir, and cook for 1 minute. Pour in the yogurt mixed with mustard and 50 ml water, season with salt and pepper, then warm through for 3–4 minutes without boiling until the turkey¹ is fully cooked.

6. Spoon the buckwheat² onto plates, top with the turkey¹ and sauce, and garnish with dill⁸.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.