Turkey Cutlets with Vegetable Salad
Cut the turkey into 12 thin slices and season with salt and pepper.
Use a mandolin to cut the carrots and kohlrabi into long thin strips. Peel, seed and cut the melon into thin sticks. Rinse and drain the spinach.
Mix buttermilk with vinegar, sugar and 1 tablespoon oil and season with salt, pepper and cayenne pepper.
Heat the remaining oil in a large frying pan and cook the turkey cutlets on each side about 1 to 2 minutes. Sprinkle with curry powder.
Stir the buttermilk dressing and season to taste. Serve with the spinach, carrot and kohlrabi salad. Place salad on plates with melon and turkey cutlets.