Turkey strips with rocket, cherry tomatoes and Grana

Ingredients

For 1 serving

• Turkey breast150 g
• Arugula50 g
• Cherry tomatoes150 g
• Grana Padano10 g
• Bread60 g
• Extra virgin olive oil10 g
• Balsamic vinegar5 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, sulphites,

In season: May – September

Method

1. Wash and dry the rocket; wash the cherry tomatoes and halve them. Arrange them on a wide plate.
2. Cut the turkey breast into thin strips, about 1 cm wide.
3. Slice the bread and toast it in a dry frying pan over medium heat for 1–2 minutes per side, until crisp; set aside.
4. Heat the oil in the same pan over high heat until very hot, add the strips in a single layer and stir-fry for 3 minutes, until white all the way through and lightly golden; season with salt and pepper at the end.
5. Lay the hot strips over the rocket and tomatoes, finish with Grana Padano shavings made with a vegetable peeler and a drizzle of balsamic vinegar, and serve with the bread.