In a large bowl, add 1 liter of cold water and the cooled ingredients from the pot. Mix well to combine the flavors. Once the marinade is uniform, add the turkey meat, ensuring it is completely covered by the liquid. Cover the bowl with plastic wrap and let it sit in the refrigerator for 4 hours, allowing the flavors to penetrate deeply into the meat. After this time has elapsed, remove the bowl from the refrigerator and let it sit at room temperature for another hour to acclimate.
Meanwhile, prepare the heat-resistant bowls. Grease the outside with olive oil, then wrap each bowl with a flatbread, being careful to fold them slightly if they are too large. Cover the bowls with aluminum foil, ensuring the flatbreads do not come undone. Preheat the oven to 180°C (gas 4) and place the bowls upside down, leaving them for 10 minutes. After this interval, remove the aluminum foil and leave them in the oven for another 5-7 minutes until the flatbreads become crispy. Then, let them cool.
Remove the turkey breast from the marinade, dry it with a kitchen towel, and season generously with freshly ground pepper. In a skillet, melt the butter and add it to a blender along with the other glaze ingredients. Pulse until you obtain a smooth and homogeneous paste, which you will use to coat the meat on both sides.
Transfer the turkey breast to a baking dish covered with aluminum foil and bake at 200°C (gas 6) for about 15 minutes or until it reaches an internal temperature of 74°C. After baking, let the meat rest for 5-6 minutes before slicing.
While the meat cools, carefully peel each flatbread off the bowls. For the dressing, emulsify the ingredients well in a bowl. Tear the iceberg lettuce into small pieces and add it to the bowl with the dressing, along with slices of fennel and lamb's lettuce. Mix well to combine the ingredients.
Finally, portion the salad into the flatbread bowls, sprinkle with toasted almonds, pomegranate seeds, and dried figs. Slice the turkey meat and elegantly arrange it on top of the salad. This dish is not only a delight for the taste buds but also a true visual feast, perfect for any special occasion. Enjoy!
Ingredients
For two servings. For marinating: piece of turkey breast (approximately 400 g) 1 l water 30 g brown sugar 30 g kosher salt 3 crushed allspice berries 1 teaspoon molasses (optional) 2 bay leaves 5 peppercorns 3 crushed garlic cloves 1 small sprig of thyme or 1 teaspoon dried thyme 3-4 slices of chili. For the glaze: 2 sage leaves a few rosemary leaves 1 tablespoon fresh parsley 1 tablespoon balsamic vinegar 1 piece of ginger (equivalent to one teaspoon) 20 g melted butter 1 teaspoon ground coriander. For the dressing: 1 teaspoon Dijon mustard 1 1/2 tablespoons balsamic vinegar 50 ml extra virgin olive oil sea salt and freshly ground pepper. For assembly: 2 flatbreads preferably homemade (with a diameter between 30-40 cm) 1/4 iceberg lettuce 1 handful of lamb's lettuce (or another preferred salad) washed and dried 1/2 fennel cut into thin slices a few dehydrated figs (without preservatives) sliced a few sliced or chopped roasted almonds pomegranate.