Lamb`s Lettuce with Turkey Breast Fillet and Orange Vinaigrette

Summary

Ingredients

• 150 g turkey breast fillet (s)
• 1 small chilli pepper (s), dried
• salt
• Pepper, freshly ground
• 30 ml balsamic vinegar
• 50 ml olive oil
• 1 tablespoon sugar, brown
• 3 tablespoon sunflower seeds
• 1 tablespoon jam (orange jam), English, bitter
• 2 teaspoons mustard, medium hot
• 1 clove garlic
• 3 tablespoon balsamic vinegar
• 6 tablespoon oil (sunflower oil)
• 20 ml orange juice, (freshly squeezed)
• 200 g lamb`s lettuce, washed and dried

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Instructions

1. Dissolve the brown sugar in about 50 ml of olive oil and 30 ml of balsamic vinegar. Add salt and pepper, as well as the chilli pepper (if you like it spicier, you can crumble it in). If you like, squeeze a clove of garlic. Put together with the turkey breast fillet in a freezer bag and marinate in the refrigerator for a few hours, preferably overnight.
2. Mix the orange jam with the mustard, add salt and pepper and squeeze in a clove of garlic. Add 3 tablespoons of balsamic vinegar and 6 tablespoons of sunflower oil as well as the orange juice and mix well.
3. Fry the turkey breast fillet in a pan and keep warm in the oven. Roast the sunflower seeds in the pan.
4. Arrange a portion of lamb`s lettuce on a plate, top with the sunflower seeds and the warm turkey breast, cut into thin slices. Pour the vinaigrette over them.
5. Garlic baguette goes well with it.