Summary

Ingredients

• 300 g turkey meat, sliced
• some oil, for frying
• 0.5 ½ bunch rocket
• 0.5 ½ lettuce (s)
• mushrooms, white, fresh
• 50 g cheese (Grana Padano)
• 1 handful seeds (pine, sunflower, pumpkin seeds)
• 1 pinch (s) salt and pepper
• 1 pinch chilli flakes (Pul Biber)
• 0.5 ½ lemon (s), add the juice
• 4 tablespoon extra virgin olive oil
• 4 tablespoon mineral water
• 2 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 some thyme, fresh
• 1 teaspoon tomato paste
• 1 teaspoon mustard
• some oregano, fresh
• some basil, fresh

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Instructions

1. Clean the vegetables and cut and prepare everything except the rocket. Wash and pat the meat dry, then cut into cubes about 2 cm in size. Season with oil, pepper and Pul Biber and, if possible, marinate for 1 - 2 hours. Sear the meat, then lightly salt it. Put the nuts in another pan and briefly toast them with a pinch of salt so that the aromas come out better. For the vinaigrette, mix together oil, water, balsamic vinegar, thyme, oregano, basil, honey, tomato paste and mustard and season with lemon juice, pepper and salt. Arrange the salad on a plate. Add diced turkey and roasted kernels in portions and grate Grana Padano over them. This is best served with flat bread or ciabatta lightly toasted with olive oil and salt.