For the lentil salad:
100 g of lentils Colfiorito®
1 l of vegetable broth
100 g red lentils decorticate Colfiorito®
For the skewers:
1 ripe mango, rather small
500 g of turkey breast
salt with vanilla sauce
pepper
For the mayonnaise:
1 yolk of egg yolk
1 teaspoon of mustard
100 ml soy oil
1 tablespoon of lime juice
1 pinch of sugar
salt In addition
it shall:
2 tablespoons of seed oil, for frying
Preparation time: 40 min
Cooking time about: 1 h
Degree of difficulty: easy
Cook the lentils “al dente” in the broth for 40-45 minutes, then add the red lentils and proceed cooking for 10-15 minutes. Drain the lentils and let them drip. When cooking the lentils peel the mango and cut the pulp into small pieces. Cut the turkey meat into cubes, season with salt and pepper and starting put them into wooden skewers alternating with the mango pieces. Put the skewers in the refrigerator. Mix the yolk with the mustard. Then add (in the beginning a few drops at a time, then flush) the oil, beating continuously with the electric whips until you get a homogeneous emulsion. Flavour with salt, pepper and juice. Season the lentils with lime mayonnaise. Heat the oil in a pan and soften
