Mixed Salad with Turkey

Cook turkey breast fillet in hot chicken broth for about 10 minutes. Remove from the broth and cool, cut into cubes.

Rinse and spin dry salad greens, tear into bite-sized pieces.

Peel grapefruit with a sharp knife, removing as much pith as possible, and fillet. Collect all resutling juice and squeeze juice from all remaining pulp.

Rinse zucchini and slice into thin strips.

Peel carrot and cut into thin strips.

Heat butter in a pan and saute cumin powder briefly, add 3 tablespoons of grapefruit juice and chicken stock, bring to a boil and remove from heat, cool. Add creme fraiche and season with salt and pepper. Beat heavy cream until stiff and fold.