Spicy turkey

Light and fresh salad with turkey, leek, lettuce, tangerine, and walnuts, seasoned with olive oil, salt, and black pepper.

Ingredients

500 g turkey meat

150 g leeks

1/2 head of lettuce

1 tangerine

4 tbsp olive oil

50 g hazelnuts

1 tsp black pepper

1 tsp salt

Place 500 g of turkey meat in a pot and cover it with water. Add 1 tsp of salt and cook over medium heat until the meat is completely tender. This will take about 20-25 minutes.
Once the meat is cooked, remove it from the water and let it cool slightly. When it is cool enough to handle, tear or cut it into cubes about 1 cm in size.
Wash 150 g of leek and slice it into thin rounds. In a skillet, heat 2 tbsp of olive oil over medium heat. When the fat is well heated, add the leek and sauté until it softens and becomes translucent, about 5-6 minutes. Stir occasionally to prevent burning.
Add the chopped turkey meat to the leek in the skillet. Stir well and cook for another 2-3 minutes to allow the flavors to combine.
Season the turkey and leek with 1 tsp of black pepper and 2 tbsp of olive oil. Stir well to distribute the seasonings evenly.
Wash 1/2 head of lettuce and dry it thoroughly. Tear the leaves into smaller pieces and arrange them in a wide serving dish.
Spread the sautéed turkey and leek over the lettuce.
Peel 1 tangerine and slice it into thin rounds. Arrange the tangerine slices over the meat.
Crush 50 g of hazelnuts and sprinkle them evenly over the salad.