Balsamic turkey strips with cannellini beans and rocket

Ingredients

For 1 serving

• Turkey breast130 g
• Balsamic vinegar15 ml
• Cooked cannellini beans150 g
• Arugula50 g
• Cherry tomatoes100 g
• Rosemaryto taste
• Bread30 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

Method

1. Cut the turkey breast into thin strips about 1 cm wide; rinse and drain the cannellini beans; wash and halve the cherry tomatoes; wash and dry the rocket.
2. In a small pan heat half the oil over medium heat with the rosemary, add the cannellini and warm them for 4 minutes, stirring, until hot and fragrant; season with salt.
3. Meanwhile toast the sliced bread in a dry frying pan for 1–2 minutes per side, until crisp.
4. Heat the remaining oil in a frying pan over high heat until very hot, add the turkey and stir-fry for 3 minutes, until no longer pink; season with salt and pepper, deglaze with the balsamic vinegar and let it thicken for 30 seconds.
5. Arrange the rocket and cherry tomatoes on the plate, add the beans and the turkey strips with their juices and serve with the toasted bread.