Summary

Ingredients

• 500 g turkey breast
• 24 date (s)
• 12 slices bacon
• 4 tablespoon olive oil
• 1 teaspoon paprika powder, mild or hot (depending on your taste)
• 1 teaspoon sea salt
• 1 teaspoon honey

For the dressing:

• 4 tablespoon balsamic vinegar, darker
• 0.5 ½ lemon (s), add the juice
• 6 tablespoon olive oil, mild, or oil to taste
• 1 pinch (s) sea salt
• 1 pinch (s) pepper, freshly ground

Also:

• 0.5 ½ lettuce, (lettuce) or other leaf salad
• 100 g rocket
• some basil leaves
• Olive oil, for the grill pan

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Instructions

1. Cut the turkey breast into approx. 1.5 cm pieces. Wrap the dates in the bacon (cut a slice of bacon in half). Then skewer the wrapped dates alternately with 2 pieces of turkey breast. Spread over 8 wooden skewers. Mix the olive oil with the paprika powder, sea salt and honey in a small bowl and brush the skewers with it. Put the whole thing aside.
2. Prepare the vinaigrette. Put on the salad with the vinaigrette and let it stand. Then fry the skewers in a preheated grill pan that has been brushed with a little olive oil. Turn the skewers (ready after approx. 10-15 minutes). Arrange the salad and the skewers on a platter or large plate.
3. This goes well with an aioli or guacamole or salsas according to your own taste.