Seared Turkey with Beetroot & Apple

Ingredients

• 4 raw beetroot (280 g)
• 1/3 cup (80 ml) red wine vinegar
• 3 tbsp (45 ml) olive oil
• 5 cups (360 g) shredded cabbage
• 4 carrots (200 g)
• 4 apples (320 g)
• 14 oz (400 g) turkey breast
• 1/2 cup (24 g) chopped fresh parsley
• 1 tsp (2 g) black pepper
• 2/3 cup (160 g) plain Greek yogurt
• 1 tbsp (15 g) Dijon mustard

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Method

1. Cut the peeled beetroot into fine matchsticks and toss them alone with half the vinegar and oil. Leave them a minute.
2. Cut the carrot and apple into matchsticks the same size and shred the cabbage finely.
3. Cut the turkey into four thin steaks, dry them, rub them with the rest of the oil and the pepper and sear over medium-high heat 4-5 minutes a side, until it reads 74°C (165°F) inside. Rest 5 minutes.
4. Toss the cabbage, carrot, apple and parsley with the rest of the vinegar, then fold the beetroot through.
5. Stir the mustard into the yogurt, slice the turkey over the slaw and spoon the mustard yogurt on.