7 tablespoons olive oil, plus extra for dressing 250 g/9 oz skinless, boneless turkey breast, cut into strips
1 tablespoon capers, drained and rinsed 1sprigfresh flat-leaf parsley
1 spring onion, thinly sliced 350 g/12 oz canned borlotti beans, drained and rinsed
1 1⁄2 teaspoons Dijon mustard 1 tablespoon red wine vinegar salt and pepper


1.Heat 3 tablespoons of the olive oil in a frying pan, add the turkey breast and cook over a medium heat, stirring frequently, until golden brown all over.
2.Season with salt and pepper and remove from the heat. Chop the capers with the parsley, put them in a salad bowl and add the turkey, spring onion and beans.
3.Mix together the mustard, the remaining olive oil and the vinegar in a bowl and season with salt and pepper.
4.Pour the dressing over the salad, toss and serve.

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