Croatian Turkey, Ajvar & White Bean Salad
Method
Season the turkey with sweet paprika, salt and black pepper.
Heat a non-stick skillet over medium heat and cook the turkey for 5–6 minutes on each side until cooked through.
Transfer the turkey to a plate and let it rest for a few minutes before slicing.
In a large bowl, combine the white beans, cucumber, cherry tomatoes, roasted red pepper and rocket.
Whisk together the ajvar, olive oil and lemon juice until smooth.
Pour the dressing over the salad and toss gently.
Divide the salad between two serving bowls.
Arrange the sliced turkey on top, sprinkle with fresh parsley and serve.
Ajvar adds a rich roasted pepper flavour without needing a heavy dressing. If your ajvar is very thick, loosen it with an extra teaspoon of lemon juice or water before mixing it into the salad.
Nutrition Facts
Per serving
