Name: Turkey Breast and Kale Salad with Savoury Toppings
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup blueberries; 1 tbsp olive oil; 2 tbsp brown sugar; 1 tbsp water; ¼ tsp salt; 1 tsp lemon juice; ¼ cup sunflower seeds; ¼ cup pumpkin seeds; 1 ¼ tsp salt; 450 g turkey breasts (cut into big cubes); 1 tsp white vinegar; ¼ tsp freshly cracked black pepper; 1 tbsp olive oil; 4 cups kale (finely chopped); 1 cup cucumbers (Lebanese, sliced); 1 cup daikon radish (cut in half rings); 1 French shallot (finely chopped); 130 g goat cheese

In a small pot, mix blueberries, olive oil, brown sugar, water and salt, and bring to a boil at medium high heat. Reduce to medium heat and cook for 5 minutes, add lemon juice, stir, remove from heat and set aside.

In a frying pan, toast sunflower and pumpkin seeds and ¼ tsp of salt for 2 minutes at medium high heat, stirring occasionally, then remove from heat and set aside.

Season turkey with 1 tsp of salt, ¼ tsp of pepperand white vinegar. In a hot frying pan, heat 1 Tbsp of olive oil, add turkey breast and cook 3 minutes on each side or until cooked through.

Assemble each plate separately with ¼ of each ingredient: kale, cucumbers, daikon radish, shallot, turkey breast, mix of toasted sunflower and pumpkin seeds, crumbled goat cheese and blueberry coulis. Adjust seasoning, if needed.