Cut the turkey breast fillets into finger-thick slices and rub in vigorously with walnut oil and spice mixture (from my KB) under the link >>>>> Indian-African spice mixture >>>>>. Brush a pan / plate with walnut oil and fry the fillet slices in it. 1 minute from each side. In the meantime, take the spaetzle out of the package and fry it in a pan with butter until golden.

Cut the leek onions into rings. The dark green a little bigger. Add to the poultry. Rinse the cocktail tomatoes under running water and also add to the poultry. Mix well and season with oregano. Now let cook for a maximum of 3-5 minutes. The tomatoes should be hot but not burst.

Salt the cooked spaetzle and place on a plate. Then the cooked poultry and spring onions. On top they put the cocktail tomatoes. A little coarse pepper rounds off the dish perfectly. If you like, you can serve a fresh summer salad with the dish.

The cocktail tomatoes give the dish a wonderful freshness and also replace a sauce with their very fine pulp and fruit juice.