Field Salad with Turkey Breast

Ingredients

• 500 g Turkey breast fillet
• Salt
• black pepper (freshly ground)
• Sweet Paprika Powder
• 150 g field lettuce
• 2 bunches arugula
• 6 ripe tomatoes
• 1 bunch spring onions
• 3 slices whole‑grain toast
• 5 tbsp olive oil
• butter
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Wash and pat dry the turkey breast, then season with salt, pepper, and paprika. Heat 1 tbsp olive oil in a pan and sear the turkey on both sides until golden brown. Remove from the pan and slice thinly across the grain.

2. 2.

   Wash, rinse, and spin dry the greens. Dice the tomatoes after removing seeds. Trim and finely slice the spring onions. Cube the toast, then sauté in a pan with 1 tbsp oil and 1 tbsp butter over medium heat until golden brown. Season with salt and pepper and drain on kitchen paper.

3. 3.

   Combine the greens, tomatoes, spring onions, turkey slices, and croutons in a bowl. Whisk together olive oil, white wine vinegar, salt, and pepper; drizzle over the salad and serve immediately.