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🥗 Crispy Turkey Strips with Warm Tomato Bean Salad and Toasted Baguette

610 kcal · 30 min · 4 servings

Ingredients

• Turkey breast fillet 600 g
• Balsamic vinegar, light 1 tbsp
• Olive oil 3 tbsp
• Salt Pinch
• Baguette 2 pcs
• Onions, red 1 pcs
• white beans in the can 400 g
• Vine tomatoes 4 pcs
• Basil, fresh 30 g
• Butter 5 tbsp
• Sugar Pinch
• Herbs of Provence, dried 2 tsp
• Pepper, black ground Pinch

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Rinse the turkey fillets thoroughly and pat them dry with a kitchen towel.
3. 3. Cut the meat into thin strips.
4. 4. Place the strips into a bowl.
5. 5. Pour one tablespoon of balsamic vinegar and one tablespoon of olive oil over them.
6. 6. Season the marinade generously with salt.
7. 7. Mix everything well and set the bowl aside.
8. 8. Place the baguette on a rack and put it in the oven for six minutes.
9. 9. Take the bread out and let it cool down briefly.
10. 10. Cut an onion in half lengthwise and remove the outer skin.
11. 11. Cut the onion into thin strips.
12. 12. Drain the white beans into a sieve.
13. 13. Rinse the beans under cold water.
14. 14. Let the beans drain well.
15. 15. Wash the tomatoes and cut them in half.
16. 16. Remove the hard core at the stem end.
17. 17. Cut the tomatoes into small cubes.
18. 18. Wash the basil and shake it dry.
19. 19. Gently pluck the leaves from the stems.
20. 20. Heat one tablespoon of butter and one tablespoon of olive oil in a pan over medium heat.
21. 21. Fry the onion strips with one teaspoon of sugar for two minutes.
22. 22. Add the drained beans to the onions.
23. 23. Fry the beans for two minutes.
24. 24. Transfer the mixture into a bowl.
25. 25. Fold in the tomato cubes.
26. 26. Season to taste with one teaspoon of Herbs de Provence, salt, and pepper.
27. 27. Heat two tablespoons of olive oil in the pan over high heat.
28. 28. Fry the turkey strips on all sides for four minutes until golden brown.
29. 29. Wrap the meat strips in aluminum foil.
30. 30. Let the meat rest for five minutes.
31. 31. Cut the cooled baguette into two-centimeter cubes.
32. 32. Melt four tablespoons of butter in a pan over medium heat.
33. 33. Toss the bread cubes in the butter for four minutes.
34. 34. Fry the cubes until crispy and golden brown.
35. 35. Season the croutons with Herbs de Provence and salt.
36. 36. Add the basil to the bean and tomato salad.
37. 37. Add more balsamic vinegar, salt, or pepper if needed.
38. 38. Fold the toasted bread cubes into the salad.
39. 39. Plate the salad together with the turkey strips.
40. 40. Enjoy the dish immediately.

Nutrition per serving

• kcal: 610
• Protein: 40 g · Fett/Fat: 30 g · Carbs: 50 g