Salads e side dishes
Granfetta and vegetables

For 1 person

1 slice of roasted turkey breast Fiorucci about 1 cm thick
60 gr asparagus
60 gr green beans
Some cherry tomatoes
Lemon juice
Extra virgin olive oil
Salt and pepper
1 courgette

Clean and prepare the vegetables. Cook them in boiling salt water until slightly “al dente”, then strain and cut in pieces. While the vegetables cool down, cut the slice of TURKEY BREAST in dices, wash the tomatoes and cut in halves. Blend in the lemon juice with the olive oil, salt, pepper and marjoram. Add vegetables, tomato halves and turkey dices onto a plate. Dress with the prepared vinaigrette and garnish with some marjoram leaves.