Turkey Cutlets with Fruity Potato Salad
- 450 grams potatoes (with red skin)
- 4 Turkey cutlets
- 2 tablespoons vegetable oil
- 1 Orange
- 100 grams mixed Lettuce
- 2 tablespoons olive oil
- 2 tablespoons Walnut oil
- 1 teaspoon honey
- 1 teaspoon Red wine vinegar
- 1 organic Orange (zest and juice)
- 1 teaspoon coarse-grained Mustard
- 50 grams Walnut
Rinse the potatoes, cut into large pieces and cook for 20 minutes in boiling salted water. Drain. Rinse meat, pat dry and cook in hot oil for 3 minutes on each side. Peel orange, cut into thick slices and place on the turkey cutlets.
For the salad dressing, whisk together vinegar, oils, honey, mustard, orange juice and zest. Rinse the lettuce, shake dry, mix with warm potatoes and drizzle with half of dressing. Divide among four plates. Top with turkey cutlets, drizzle with remaining salad dressing and garnish with walnut halves.