Bart's Recipes
Start by preparing the cold ingredients. Halve the cherry tomatoes and cut the half avocado into equal cubes. Then make the dressing by whisking the olive oil, coarse mustard, raw honey, and a small splash of apple cider vinegar together in a small bowl until a smooth emulsion forms.
Season the organic turkey fillet with pepper and salt. Heat a frying pan on the stove and cook the meat on both sides until golden brown and completely cooked through. Remove the turkey from the pan, let it rest for a minute, then cut it into thin strips with a sharp knife.
Place the mixed salad greens in a large mixing bowl and pour the made dressing over the top. Toss well so the leaves are evenly coated with the vinaigrette. Then add the halved cherry tomatoes and avocado cubes and gently toss through to prevent the avocado from becoming mushy.
Arrange the mixed salad on a large plate or serving platter. Lay the warm turkey fillet strips on top of the salad. Finally, sprinkle the pumpkin seeds over everything for a crunchy texture and serve the meal immediately.
