Watercress, Mango, and Cooked Turkey Breast Salad

Ingredients

• 400 g turkey breast fillet
• 1 EL soy sauce
• 1 TL honey
• 150 ml white wine
• 4 juniper berries
• 1 bay leaf
• 4 smaller salad leaves
• 1 Mango
• 1 handful watercress
• 2 EL lemon juice
• 2 EL white wine vinegar
• 4 EL grape seed oil
• Salt
• pepper (from grinder)

Instructions

1. 1.

   Wash and pat dry the turkey breast. Mix soy sauce with honey and rub it onto the turkey breast. Cover and refrigerate for at least 2 hours to marinate. Bring the white wine, juniper berries, and bay leaf to a boil and submerge the turkey breast. Cover and let it steep on low heat for about 20 minutes. Remove the turkey breast, allow it to cool, then slice thinly. Wash, trim, and cut the salad leaves into strips. Peel the mango, halve it, separate the flesh from the pit, and slice into thin strips. Rinse the watercress, discard stems, and dry by spinning. Arrange the salad, watercress, and mango strips decoratively on plates and place the turkey slices on top.

2. 2.

   Mix lemon juice with vinegar and grape seed oil. Season with salt and pepper, drizzle over the salad, and serve.