Fresh lamb’s lettuce with tomatoes, turkey and crispy croutons
Ingredients
- 500 g turkey fillet
- Salt, to taste
- Black pepper, to taste
- 1 tsp sweet paprika
- 2 tbsp sunflower oil
- 200 g cherry tomatoes
- 3 slices of white bread
- ½ tbsp butter
- 5 tbsp olive oil
- 2 tbsp lemon juice
- 300 g lamb’s lettuce
- Parmesan, optional, for serving
Utensils
- knife
- cutting board
- tablespoon
- frypan
- plate
- bowl
Instructions
- Cut the turkey fillets into 10-15 mm thick pieces.
- Sprinkle with salt, pepper and paprika on both sides.
- Heat 1 tablespoon of sunflower oil in a frying pan.
- Add the meat, about 2-3 minutes on each side Fry until cooked.
- Remove from the heat and allow to cool.
- Cut the turkey into small pieces.
- Quarter the cherry tomatoes and cut the bread into small cubes.
- Heat the remaining sunflower oil and butter in a frying pan.
- Toast the bread cubes while stirring for 2 to 3 minutes until golden to form croutons.
- Remove the croutons and place on a paper towel to drain excess fat.
- Mix the olive oil with the lemon juice in a bowl and season with salt and pepper.
- Clean the lamb’s lettuce and place in a shallow salad bowl.
- Distribute the pieces of meat, cherry tomatoes and croutons over the lamb’s lettuce.
- Drizzle over the dressing.
- Sprinkle the lamb’s lettuce with grated parmesan, if desired en and enjoy.
