Turkey Strips on Colorful Salad

Ingredients

• 500 g grapefruit (2 grapefruits)
• 1 EL red wine vinegar
• 150 g silken tofu
• 2 EL olive oil
• Salt
• Pepper
• 1 small garlic clove
• 250 g Turkey breast fillet
• 1 EL curry powder
• 125 g celery stalks (2 stalks)
• 1 Red Onion
• 200 g mixed leaf salad
• 20 g pine nuts

Instructions

1. 1.

   Press the grapefruit and measure 200 ml juice. In a pot bring to boil with red wine vinegar, reduce to about 75 ml over medium heat for ~15 minutes; let cool slightly.

2. 2.

   Whisk the reduced juice with silken tofu and half the oil until smooth. Season with salt and pepper.

3. 3.

   Peel and finely chop the garlic.

4. 4.

   Rinse the turkey fillet, pat dry, and slice into very thin strips. In a bowl mix with garlic, curry powder, and remaining oil.

5. 5.

   Wash, trim, and cut celery stalks into fine 5 cm strips.

6. 6.

   With a knife peel the remaining grapefruit, removing all white pith; slice the fruit flesh into rounds.

7. 7.

   Peel the red onion and shave into very thin rings.

8. 8.

   Wipe, wash, and dry the salad leaves. Cut into bite‑size pieces.

9. 9.

   Heat a non‑stick pan and toast pine nuts in it without oil. Remove and set aside.

10. 10.

    Add turkey strips to the pan. Stir with a wooden spoon or spatula for 5–6 minutes until golden brown. Season with salt and pepper.

11. 11.

    Combine salad with half of the sauce and plate. Arrange turkey, grapefruit slices, celery, onions, and pine nuts on top. Drizzle remaining sauce as desired and serve.