John Myers
Ingredients for 2 servings:
- 2 turkey breast fillets
- 400 g arugula
- 50 g pine nuts
- 1 tbsp Balsamic vinegar, Rosso
- e.g. tomato(s), dried
- e.g. mushrooms
- some Parmesan
- 1 tsp, leveled paprika powder, sweet and hot
- 1 tsp oil
- n. B. Pfeffer
- n. B. Salt
- some thyme
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes
Low carb with few calories
Wash the fillets and coat them with pepper, salt, paprika, oil, and thyme. Refrigerate for at least one hour. Then, briefly sear them on both sides in a grill pan and return them to the oven at approximately 100 degrees Celsius for another 10 minutes. Wash the arugula and arrange it in portions on plates. Season with salt, pepper, and balsamic vinegar, then sprinkle with the hard cheese. Briefly toast the pine nuts in a pan over low heat until golden brown. Place the fillet on the arugula bed and sprinkle with pine nuts.
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