Hearty turkey salad with potatoes, corn and carrots

Ingredients

For 1 serving

• Turkey breast130 g
• Potatoes200 g
• Canned sweetcorn60 g
• Carrots80 g
• Lettuce80 g
• Cherry tomatoes80 g
• Extra virgin olive oil10 g
• Apple cider vinegar1 tablespoon
• Saltto taste

Method

1. Peel the potatoes and cut them into 2 cm cubes; put them in a pan of cold salted water, bring to the boil and cook over medium heat for 12 minutes, until tender but not falling apart; drain and let them cool.
2. Meanwhile heat a griddle or ridged pan over medium-high heat and cook the turkey breast for 4–5 minutes per side, until well marked and no longer pink inside; cut it into strips.
3. Peel and coarsely grate the carrots; wash and tear the lettuce; wash and halve the cherry tomatoes; rinse and drain the sweetcorn.
4. Combine everything in a bowl and dress with the oil, cider vinegar and a pinch of salt.