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🥗 Crispy Turkey Breast on Warm Potato Arugula Salad

491 kcal · 30 min · 4 servings

Ingredients

• Turkey breast fillet 600 g
• Potatoes, mostly waxy 1 kg
• Rosemary, fresh 10 g
• Lemons 1 pc.
• Arugula 100 g
• Radishes 1 bunch
• Olive oil 1 tbsp
• Balsamic vinegar, light 3 tbsp
• Sweet mustard 1 tbsp
• Salt pinch
• Sugar pinch
• Yogurt, plain 200 g
• Oil 1 tbsp
• Rose pepper 1 tsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Rinse the turkey breast and pat it dry with a kitchen towel.
3. 3. Set the meat aside to reach room temperature.
4. 4. Wash the potatoes thoroughly under running water.
5. 5. Cut the potatoes in half.
6. 6. Cut the halves into strips about one centimeter wide.
7. 7. Rinse the rosemary and shake off excess water.
8. 8. Pluck the needles from the rosemary stems.
9. 9. Finely chop the rosemary needles.
10. 10. Rinse the lemon under warm water.
11. 11. Grate about one teaspoon of lemon zest.
12. 12. Cut the lemon in half.
13. 13. Squeeze the juice from the lemon.
14. 14. Wash the arugula thoroughly.
15. 15. Dry the arugula well.
16. 16. Rinse the radishes.
17. 17. Trim the ends of the radishes.
18. 18. Quarter the radishes.
19. 19. Place the chopped rosemary in a large bowl.
20. 20. Add olive oil, balsamic vinegar, sweet mustard, salt, pepper, and a pinch of sugar.
21. 21. Mix the ingredients well together.
22. 22. Toss the potato strips in the marinade.
23. 23. Place the potatoes on a baking sheet.
24. 24. Bake the potatoes in the oven for about 25 minutes.
25. 25. Set the empty marinade bowl aside.
26. 26. Place the yogurt in a small bowl.
27. 27. Add one teaspoon of lemon zest to the yogurt.
28. 28. Add two teaspoons of lemon juice to the yogurt.
29. 29. Stir the dip ingredients well.
30. 30. Season the dip with a pinch of salt and pepper.
31. 31. Heat oil in a pan over high heat.
32. 32. Salt the turkey breast.
33. 33. Fry the turkey breast for about two minutes on each side until golden brown.
34. 34. Season the breast with paprika powder.
35. 35. Place the turkey breast next to the potatoes on the baking sheet.
36. 36. Bake the breast for another 12 minutes until golden yellow.
37. 37. Take the potatoes out of the oven.
38. 38. Place the warm potatoes into the empty marinade bowl.
39. 39. Add the radishes to the potatoes.
40. 40. Add the arugula to the potatoes.
41. 41. Mix everything well together.
42. 42. Add two teaspoons of lemon juice to the salad.
43. 43. Season the salad with salt and pepper to taste.
44. 44. Plate the salad.
45. 45. Place the turkey breast alongside.
46. 46. Serve the lemon dip on the side.
47. 47. Enjoy your meal!

Nutrition per serving

• kcal: 491
• Protein: 38 g · Fett/Fat: 23 g · Carbs: 32 g