John Myers
Ingredients for 4 servings:
- 600 g turkey breast
- ½ bunch basil
- ½ bunch chervil
- 150 g quark
- 300 g watercress
- 150 g cherry tomatoes
- 2 spring onions
- 1 bell pepper(s), yellow
- 3 sprigs of mint
- 250 g yogurt
- 2 tbsp rapeseed oil
- ½ lemon(s), juice
- 1 pinch(s) of sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Grilling
Wash the basil and chervil, pluck the leaves, and finely chop them. Stir the herbs into the quark, and season with salt and pepper. Wash the turkey breast, pat dry, and cut into four equal pieces. Score the pieces and spoon in the herb quark filling. Press the openings shut. Wash the watercress and spin dry. Wash the tomatoes, spring onions, and bell peppers. Quarter the tomatoes and thinly slice the onions. Deseed and dice the bell peppers. For the dressing, wash the mint, finely chop it, and mix with yogurt, salt, pepper, rapeseed oil, and lemon juice. Season to taste with a pinch of sugar. Toss the salad with the dressing and serve on plates. Grill the meat briefly and quickly, then continue grilling over indirect heat for about 10 minutes. Let the turkey breast rest for 5 minutes, then slice it and arrange it on the salad.
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