For the salad:

4 Korean pears
1 medium carrot
1 head iceberg lettuce
3-4 stalks celery
1 cup fresh mint (chopped)

For the dressing:

juice and zest of 1 lemon
3 garlic cloves
1.5 inch piece of ginger
3 tbsp vegetable oil
2 tbsp honey
0.5 cup chopped walnuts
0.5 tsp sweet paprika
salt, pepper

Preparation:
Peel and de-core the Korean pears, cut into sticks approximately 1 x 0.2 inch size, grate the carrot, cut the lettuce into thin strips, cut celery stalks into small slices, add chopped mint leaves and mix well.
Prepare the dressing:
In a bowl mix lemon juice with grated zest and minced garlic. Peel and grate the ginger, add to the bowl. Add chopped walnuts, honey, vegetable oil and spices, mix well.

​Pour the dressing on the salad, mix thoroughly and serve!

It's an original recipe invented by Yanka, and why did she invent it? Well, surely because she LOVES cooking, and also because we suddenly found ourselves with quite a lot of turkey meat on our hands.​​ Now, I don't just say Yanka's a genius, she really is, and there's nothing that can stop her from creating awesome things. So, here is her recipe.

Just one more thing - I can't give you exact quantities of this or that as they professional food bloggers usually do. Yanka is'n even a professional cook - she is amazing and most professional crafter (you must visit our shop!), but cooking is her hobby and when she invents a new dish she freely improvises. Thus, let's call it an 'advanced' recipe, would ya?

Here we go:
For the marinade
Turkey meat - cut into bite size chunks
Greek yogurt - enough to fully cover the meat
Fresh cilantro - coarsely chopped

For the dish itself
Garlic - at least 7-8 cloves or more, depending on how much meat you have
Walnuts - chopped, 1/2 cup or more (see above)
Oil for frying
Smoked cheese - grated, enough to generously cover your meat

Heat oil in your frying pan, squeeze all your garlic to it, stir fry for 1-2 minutes, then add chopped walnuts and stir fry for 2-3 minutes more until garlic becomes golden and little crispy.

Add all your meat to the pan together with the yogurt marinade...

... and cook on medium heat....

... stirring occasionally...

... until almost done. Generously cover with grated smoked cheese and put into a pre-heated stove for 5-10 minutes or until the cheese melts and forms delicious crust.

Serve immediately and ENJOY!
It goes great with mashed potato,  simple tomato and purple onion salad and chili peppers.
​Bon appetit!