Kornspitz "Turkey Salad"
with turkey breast, mixed lettuce, seed oil
INGREDIENTS
| per Kornspitz: |
| 40 g turkey breast |
| 30 g mixed lettuce |
| 10 g yoghurt |
| 3 g balsamic vinegar |
| 2 g seed oil, e.g. pumpkin seed |
| Salt |
| Pepper |
| Rosemary |
| Thyme |
| Garlic |
| Roasted pumpkin seeds for extra crunch |
Preparation
Season the turkey breast with salt and pepper and pan sear it for 8 – 10 minutes, turning once, until cooked through. Add the fresh herbs and garlic in the last minute of cooking. Make a simple dressing with the yoghurt, balsamic vinegar, salt, pepper and a few drops of pumpkin seed oil. Toss the salad in the dressing.
Add the salad to the Kornspitz and top with the turkey breast.
Did you know?
Pumpkin seed oil is an excellent source of polyunsaturated and monounsaturated fats.