Turkey Salad with Tomatoes, Cucumber, Corn and Sunflower Seeds

Summary

Ingredients

• 750 g turkey breast fillet (s)
• 1 tablespoon honey (e.g. acacia honey)
• 2 tablespoon soy sauce
• 3 tablespoon lemon juice
• salt and pepper
• 30 g sunflower seeds, peeled
• 2 tablespoon clarified butter
• 350 g iceber lettuce or romaine lettuce
• 500 g cherry tomato (s)
• 1 cucumber (s)
• 1 can corn kernels
• 2 tablespoon vinegar (e.g. raspberry vinegar)
• 4 tablespoon oil (e.g. walnut oil)
• some chives

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Instructions

1. Cut the meat into strips. Make a marinade from honey, soy sauce, lemon juice, salt and pepper. Mix the meat with it. Cover and let stand in the refrigerator.
2. Roast the sunflower seeds without fat in a coated pan. Fry the meat in portions in clarified butter for 3 minutes each time.
3. Wash the lettuce, tomatoes and cucumber, pat dry. Pluck the lettuce into bite-sized pieces. Halve the tomatoes and slice the cucumber. Drain the corn.
4. Mix a marinade from vinegar, oil, salt and pepper. Mix the meat, lettuce, tomatoes, cucumber and corn with the marinade. Sprinkle with chives and sunflower seeds. Serve with bread of choice and herb butter.