Lemon turkey salad with potatoes and baby spinach

Ingredients

For 1 serving

• Turkey breast140 g
• Potatoes220 g
• Spinach60 g
• Cherry tomatoes80 g
• Lemon zest2 g
• Lemon juice1 tablespoon
• Extra virgin olive oil10 g
• Thymeto taste
• 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.
2. Meanwhile cut the turkey breast into 2 cm chunks. Heat half the oil in a pan over medium-high heat with the thyme and brown the turkey for 6 minutes, stirring, until golden and no longer pink inside.
3. Deglaze with the lemon juice and let it bubble for 1 minute, until the pan juices turn syrupy; add a pinch of salt.
4. Wash and dry the spinach, wash and halve the cherry tomatoes.
5. Combine the spinach, tomatoes, warm potatoes and turkey with its juices and dress with the remaining oil, the grated lemon zest and a pinch of salt.