Bart's Recipes
Cut the turkey fillet into even pieces. Season the meat with the pinch of turmeric and some black pepper and toss well so the spices are distributed. Halve the ripe avocado, remove the pit, scoop the flesh from the skin and cut it into pieces.
Heat a little oil in a frying pan over medium heat. Fry the seasoned turkey pieces for approximately eight to ten minutes until golden brown and cooked through on all sides. Remove the pan from the heat and let the turkey cool for a few minutes so the salad doesn't wilt immediately.
Make a dressing by mixing the juice of half a lemon with a tablespoon of extra virgin olive oil and a little Celtic sea salt. Put the mixed lamb's lettuce and arugula in a large bowl. Add the cut avocado and the lukewarm turkey pieces and pour the dressing over.
Gently toss everything together so the dressing is well distributed over the ingredients and the avocado remains whole. Divide the salad over the plates and serve the dish immediately while the meat is still warm.
