ingredients

200 g turkey fillet
4 slices (40 g) bacon
100 g of roquefort cheese
2 boiled eggs
1 lawyer approx. 300 g
1 big tomato
4 leaves of escarole
1 tbsp. to c. curry paste (Patak's)
Balsamic vinegar
Flower of salt

Equipment

4 flat plates
1 large 1 small nonstick skillet
1 brush
1 sharp knife
1 board
Scissors

Steps

Step 1

20 min before serving: coat turkey fillets with curry, let stand. Cut the blue cheese into cubes, sow them in rows near the edge of the plates. Lay a row of chopped hard egg against the cheese. Remove the core of the tomato, squeeze it in the hand to seed it, cut it in small dice, arrange them along the eggs. Loin them with chopped escarole.

2nd step

Complete: cook the turkey fillets over medium-low heat, approx. 2 min per side. At the same time, grill the double-sided bacon over low heat in the small frying pan just brushed with oil. Cut the avocado in half, remove the kernel, cut the flesh into squares to the skin; turn the skins over, take off the dice.

Step 3

To serve: cut hot diced turkey fillets, place them along the salad. Top with the avocado, then the hot bacon. Sprinkle with balsamic vinegar, sow a little fleur de sel over tomato and avocado.

tips

Balance and pleasure. Complemented with a slice of grilled country bread, this complete and balanced dish pecks by mingling the pleasures at the end of its fork: the ingredients are married in turn for the best, in any order ...