Spicy Cajun Turkey Salad

Ingredients for 4 servings:

• 6 turkey breast fillet(s), boned
• 3 tbsp oil (rapeseed or sunflower oil)
• Pepper, white and black, freshly ground
• chili powder
• oregano
• 1 bunch dill, fresh
• 1 bunch of spring onions
• 2 tbsp Paprika powder (Pul Biber, dried, crushed hot paprika
• 1 garlic clove(s), squeezed
• Vinegar, milder
• olive oil
• Salt and pepper, freshly ground mixed
• Sugar
• Thyme
• Onion(s), dried finely ground
• Honey or liquid sweetener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious as a starter, for the buffet or for a cold dinner

Mix the rapeseed or sunflower oil with the spices in a bowl. Toss the turkey fillets in it and sear them on all sides in a pan. Then reduce the heat and let the fillets simmer for 5 minutes, turning once. They should still give slightly when pressed, but should be cooked through. Finally, season the pan with salt, remove from the pan, and let cool slightly. Trim the spring onions, finely slice them, including the green parts. Rinse the dill, not too finely slice them, and mix both with Pul Biber, the crushed garlic clove, and vinegar/oil to make a marinade. Season with salt (and admittedly a little pepper). Add sugar, honey, or sweetener to taste. Once the fillets have cooled slightly, cut them into 5 mm thick slices with a sharp knife and add them to the marinade. This salad can be served lukewarm, cold, or after marinating overnight; it may need a little more salt after a long marinade. It tastes best with a sandwich.