The finished recipe. Turkey Steaks with Fennel and Orange SaladIngredients 1 to 6. 170 g Turkey breast (Sliced into two steaks and pressed flat with your palm. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 120 g Fennel bulb (Shaved as thinly as you can, fronds kept for the top.). 1 medium, about 130 g Orange (Peeled weight.). 40 g Rocket. 30 g Red onion. Scant tbsp (7 g) Olive oilIngredients 7 to 9. A squeeze Lemon juice. Plenty Black pepper. To taste SaltStep 1. Cut the peel off the orange with a knife and slice out the segments over a bowl, keeping the juice that runs out.Step 2. Toss the fennel and onion with the orange juice, half the oil, the lemon and salt, and leave for five minutes to soften.Step 3. Rub the turkey with the rest of the oil, salt and pepper and griddle it over a high heat for three to four minutes a side, until marked and white through. Rest for two minutes.Step 4. Fold the rocket and orange segments through the fennel, slice the turkey and lay it over the top with the fennel fronds.
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