2 servings

2 pieces of skinless boneless turkey breast 

½ halved onion 

½ red bell pepper 

2 bay leaves

1 tsp pepper

¼ cup white wine vinegar (or apple vinegar)

Dressing:

1 tbsp lemon juice

1 tbsp balsamic vinegar

little olive oil

pinch of sea salt

lemon zest

1 tsp washed capers

1 tsp finely chopped parsley

1 tsp thinly sliced chives

1 tsp toasted laminated almonds

Put the turkey in a pot covered with water. Add onion, bell pepper, bay leaves, pepper and vinegar. Cook over low heat until meat is cooked (to check if the turkey is cooked, open the meat a little with the knife and check is not pink).

Mix all ingredients of dressing (except the almonds) in a bowl. Set aside.

Remove the turkey from pot and pour the dressing on top of turkey. Sprinkle with the almonds and serve.

Per serving 100 gr

Cal: 177.5   P: 22.9     F: 9.2 Cb: 4.3