Lamb's lettuce with radicchio and mushrooms

Ingredients for 4 servings:

• 300 g lamb’s lettuce
• 300 g mushrooms
• 1 head of radicchio
• 400 g turkey breast fillet(s)
• 1 onion(s)
• 2 cloves garlic
• some pumpkin seed oil
• Balsamic vinegar
• some salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the radicchio into eighths and remove the stalk. Then cut into small pieces and rinse with cold water, then drain well. Also clean and trim the lamb’s lettuce. Dice the onion and fry in a little olive oil until translucent and golden. Add the drained radicchio and fry over medium heat for about 5 minutes. Chop or press the garlic and add it too. Meanwhile, slice the mushrooms and sauté in oil until al dente. Cut the turkey breast into thin strips and season with pepper and salt, then fry over medium heat. You can now refine the radicchio with a little salt, pepper, and balsamic vinegar. Place the lamb’s lettuce in the middle of the plate and drizzle sparingly with pumpkin seed oil and balsamic vinegar. Arrange the radicchio and mushrooms around the lamb’s lettuce, but not on top, as otherwise it will get cold very quickly. Add the turkey strips as well. A warm baguette or ciabatta goes very well with this.