Turkey Lettuce Boats with Radish and Sprouts

Rinse the romaine lettuce leaves under running water and pat them dry with kitchen paper. Wash the radishes and the half red bell pepper. Slice the radishes and cut the pepper into thin strips. Set the chopped vegetables aside.

Briefly warm the cooked organic turkey strips in a dry frying pan over medium-high heat. The meat is already cooked, so it only needs to be lukewarm. Remove the pan from the heat as soon as the strips reach temperature.

Lay the four lettuce leaves as open boats next to each other on a cutting board or plate. Divide the warmed turkey strips equally over the leaves. Then distribute the red pepper strips and radish slices over the meat.

Stir the tahini in a small bowl with a teaspoon of water until it becomes a pourable dressing. Drizzle the filled lettuce boats with the tahini. Finally, divide the handful of broccoli sprouts over the portions and serve immediately.