1. Put the raisins in a cup, pour boiling water over to cover, and set aside. 2. Heat the olive oil in a small skillet over medium heat. Press a garlic clove through a garlic press (or finely mince it), add the pulp and juices to the olive oil, and cook for a few seconds, stirring constantly, until fragrant. Add the turkey, season with salt and pepper, cover, and cook for 3 to 4 minutes on each side, until cooked through and slightly browned (but not tough as a shoe). Let cool. 3. In a small mixing bowl, combine 2 tablespoons yoghurt, the cheese, 1 teaspoon curry powder, and the lemon juice, and mix with a fork. Press (or finely mince) the remaining garlic clove and add the pulp and juices to the yoghurt mixture. Add a little more yoghurt if necessary to make the mixture creamy. Season with salt and pepper and mix again. Taste and adjust the seasoning, adding more curry powder if desired. 4. Cut the turkey in bite-size chunks and combine with the yoghurt mixture (for added flavour, add the cooking juices from the skillet). Drain the raising and add them to the mixture. 5. Cut the baguette lengthwise to get two equal half-baguettes. Slice each half open horizontally, not quite reaching the other size. Line the bottom with greens. Spread the turkey filling over the greens, dividing it equally between the two sandwiches, and sprinkle with cilantro. Close the sandwiches and serve immediately, or wrap tightly and refrigerate for a few hours, until half an hour before eating. ---------------------------------------------------------------------------
Nutrition
Ingredients
