Pat the turkey breast dry and season lightly with salt and pepper. Cook it in a frying pan with a little olive oil or ghee over a medium heat until juicy and cooked through.
Wash the spinach thoroughly and spin it dry. Cut the cooked turkey breast into bite-sized pieces or strips.
For the dressing, stir the natural kefir with the Dijon mustard, salt and black pepper until smooth. Add a small splash of olive oil if you like.
Put the spinach, turkey breast and sauerkraut in a bowl. Pour over the kefir dressing and toss everything loosely.
Scatter over the toasted pumpkin seeds and leave the salad to stand briefly so the flavours come together.
Serve straight away, ideally well chilled or lukewarm, topped with freshly ground black pepper.
Good to know
A salad like this feels pleasantly light but is still satisfying. Creamy, fresh and with a gentle tang that brings everything together.
Swaps
Turkey breast → chicken breast (similar protein content) | kefir → natural Greek yoghurt (more protein, creamier texture) | spinach → rocket (also brings bitter compounds and some folate) | pumpkin seeds → walnuts (provide omega-3 fatty acids in the form of ALA, among others)
Allergens
Contains milk and mustard; pumpkin seeds may not suit sensitive people. Good for children if the turkey breast is fully cooked through; during pregnancy, it's better to use only pasteurised kefir, and some caution makes sense with unpasteurised sauerkraut.
