Pan‑fried Turkey Breast

Ingredients

• 250 g Turkey breast fillet
• Salt
• Pepper
• 6 g ginger (1 piece)
• 1 Garlic clove
• 3 tsp olive oil
• 500 g large bell peppers (1 red, 1 green; 2 large bell peppers)
• 2 Tomatoes
• 1 Shallot
• 0.5 cup melon (e.g., cantaloupe)
• 2 tbsp white wine vinegar
• a pinch sugar
• 0.5 bunch Basil

Instructions

1. 1.

   Rinse the turkey breast fillet, pat dry and cut into strips. Place in a bowl, season with salt and pepper.

2. 2.

   Peel and finely chop ginger and garlic; mix with 1 tsp oil and combine with the turkey strips. Let marinate covered for about 15 minutes.

3. 3.

   Meanwhile, halve the bell peppers, remove seeds, wash and slice into wide strips.

4. 4.

   In a non‑stick pan, bring 5 Tbsp water with a pinch of salt to a boil. Steam the pepper strips covered for 2–3 minutes. Remove, transfer to a small bowl and let cool.

5. 5.

   Wash the tomatoes, cut off the stem ends in a wedge shape and slice into rounds. Peel the shallot and cut into thin rings.

6. 6.

   Remove seeds from the melon, peel the flesh from the rind and dice it.

7. 7.

   Whisk vinegar, salt, pepper, sugar and remaining oil in a salad bowl with a whisk to make a sauce.

8. 8.

   Rinse basil, shake dry, pluck leaves and slice into fine strips. Fold tomatoes, shallots, melon cubes and pepper strips into the sauce.

9. 9.

   Wipe the pan dry, reheat and cook the turkey strips over medium heat, turning until crispy brown. Season with salt and pepper and serve atop the salad.