Grilled turkey with potato, celery and caper salad

Ingredients

For 1 serving

• Turkey breast150 g
• Potatoes220 g
• Celery60 g
• Capers8 g
• Pickled gherkins20 g
• Parsleyto taste
• Mustard5 g
• White wine vinegar5 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery, mustard, sulphites

Method

1. Peel the potatoes, cut them into roughly 2 cm cubes and cook them in boiling salted water for 12 minutes, until tender but still holding their shape; drain and let them cool slightly.
2. Meanwhile wash the celery, pull off the strings and slice it thinly; slice the gherkins into rounds, rinse the capers and chop the parsley.
3. In a bowl whisk the mustard with the white wine vinegar, half the oil, salt and pepper until creamy.
4. Heat a griddle pan over medium-high heat, brush the turkey breast with the remaining oil, salt it and grill it for 4 minutes per side, until it has golden grill marks and is white inside.
5. Toss the still-warm potatoes with the celery, capers, gherkins, parsley and dressing: warm potatoes soak up the flavours better. Slice the turkey and serve it with the potato salad.