Strips of Turkey Breast on Lukewarm Rocket and Tomato Salad

Rinse and dry turkey breast fillets, cut diagonally into bite-sized strips and season with salt, bell pepper and paprika. Clean, rinse, and slice scallions diagonally into narrow rings. Select arugula, rinse and perhaps trim a tiny bit. Rinse cherry tomatoes, remove stem and cut into slices. Heat 1 tbsp of the olive oil in a frying pan, roast the turkey breast strips in it until crispy on all sides and then remove from the frying pan. Heat the rest of the olive oil in the remaining drippings and sauté the onions. Add tomatoes, sprinkle with sugar and add vinegar. As a final step, mix in crème fraîche and season vigorously with salt and freshly ground pepper. Arrange arugula, turkey strips and tomato vegetables decoratively on plates.

Serve with fresh baguette.

Tip: Serve sprinkled with roasted pine nuts.

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