Warm turkey and lentil salad with carrots and celery

Ingredients

For 1 serving

• Turkey breast120 g
• Cooked lentils150 g
• Carrots80 g
• Celery50 g
• Red onion30 g
• Parsleyto taste
• Mustard5 g
• Red wine vinegar10 ml
• Extra virgin olive oil10 g
• Whole wheat bread30 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, mustard, sulphites,

Method

1. Heat a griddle pan over medium-high heat, salt the turkey breast and grill it for 4 minutes per side, until it has golden grill marks and is white inside; let it rest for 2 minutes and cut it into roughly 1.5 cm cubes.
2. Meanwhile peel the carrots, wash the celery and peel the red onion; cut everything into small dice of about 5 mm and chop the parsley.
3. Drain the cooked lentils and rinse them under running water.
4. In a small bowl whisk the oil, red wine vinegar, mustard, a pinch of salt and a grind of pepper with a fork until creamy.
5. Combine the lentils, vegetables, warm turkey and parsley in a bowl and toss with the dressing. Toast the wholemeal bread in a toaster or pan for 2 minutes, until crisp, and serve it with the salad.