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Turkey in red and green with broccoli and pomegranate

Turkey in red and green with broccoli and pomegranate


    • 400 gr turkey bite size cut
    • 200 gr broccoli, cut into florets chilli flakes
    • pomegranade seeds
    • 6 cm ginger root finely shredded
    • 200 ml coconut milk
    • 4 tbsp. BALSABAMO 6
    • extra-virgin olive oil
    • sea salt and black pepper


    1. Put a tablespoon olive oil in a wok, add the ginger, broccoli florets, chilli flakes, and turkey bites.
    2. Stir fry with 4 tbsp BALSABAMO 6 until turkey is cooked.
    3. Then add coconut milk.
    4. Bring to boil, then season with salt and pepper.
    5. Serve hot in a bowl with pomegranate seeds and drops of BALSABAMO 6.

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