Turkey & Green Bean Caper Bowl

Ingredients

• 9 1/2 oz (270 g) green beans
• 3 1/2 oz (100 g) turkey breast
• 1 tsp (5 ml) extra-virgin olive oil
• 3 1/2 oz (100 g) plain Greek yogurt, 0%
• 1 tsp (5 g) capers
• 1 tbsp (15 ml) lemon juice
• 1 (3 g) garlic clove, grated
• 1 1/2 oz (40 g) radish
• 1 tbsp (3 g) fresh parsley
• 1 oz (30 g) arugula

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Method

1. Top, tail and boil the green beans 3 minutes, until bright green and just tender, then drop them in cold water.
2. Cut the turkey breast in strips, sear in olive oil over medium-high heat 6 minutes, until it reads 165°F (74°C).
3. Stir the plain Greek yogurt with the garlic, capers and the lemon juice until salty-sour.
4. Spread the yogurt in the bowl, lay the turkey on it hot, add the beans and radish coins, scatter parsley. Undressed, two days. Arugula alongside.