Vegetable Carpaccio with Marinated Turkey and Grapefruit

All vegetables and leaves sliced very thinly on a plate or 4 large plates loosely mixed evenly distribute.

Boil grapefruit juice with zest and garlic and lightly peel with 1 pinch of carob bean gum.

Cool until lukewarm and season with sweetener.

Roast the turkey whole until tender pink and pull it in aluminum foil. Also cut narrow slices and arrange between the vegetables laid out.

Season everything with salt and pepper and drizzle with the grapefruit sauce.

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