Turkey Breast with Halloumi on Salad

For the turkey breast with halloumi on salad, first salt and pepper the turkey breast, rub it with tarragon and let it sit. Cut the halloumi into 5 mm thick slices. Slice the tomatoes, rub with oregano, and a little salt.

Heat about 1 tablespoon of oil in a frying pan. Sear the turkey breast first very hot on all sides, then continue to fry over moderate heat for another 2-3 minutes (depending on the thickness of the piece). Deglaze with the water, stir in the Gervais and add 2/3 of the herbs. Bring to a boil. Leave to infuse for five minutes and put away.

Meanwhile, grill the halloumi in a grill pan, 2 1/2 minutes on each side. You don’t need any fat here.

For the Vogerlalat mix oil and lemon juice, add remaining herbs. Arrange on plates. Now cut the fillet into slices about 1 1/2 cm thick and arrange alternately with halloumi and tomato slices. Drizzle the gervais sauce over the meat. Serve the turkey breast with halloumi on salad.

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