Turkey Breast Mediterranean Salad

Ingredients

• 180 g turkey breast, roasted
• 250 g mixed salad and olive oil
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Rub the 180 g turkey breast with rosemary, thyme, garlic, pepper and salt.
2. Toss leaves, cucumber, tomato, red onion and a few olives with 1 tsp olive oil, lemon and oregano — 250 g.
3. Roast at 200 °C for 20–25 minutes until 74 °C inside. Rest for 5 minutes, then slice.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the mixed salad first, the Turkey Breast on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.