Turkey steaks with buckwheat and green beans

Ingredients (serves 3)

• Turkey breast fillet (raw)400 g
• Buckwheat (dry)140 g
• Green beans (frozen)300 g
• Onion80 g
• Rapeseed / sunflower oil10 g

Also: Garlic, sweet paprika, salt, pepper

Method

1. Get ready: rinse the buckwheat (140 g). Cut the turkey (400 g) into 1 cm thick slices and the onion into half-rings. Season the meat with sweet paprika, pepper and a little salt.
2. Cover the buckwheat with 280 ml water, season lightly with salt and bring to the boil over high heat for 2–3 min. Then cover and cook over low heat for 15 min, until the water is absorbed.
3. In another pot, bring water to the boil over high heat (about 5 min). Add the frozen green beans (300 g) and cook over medium heat for 4 min. Drain.
4. Heat the oil (10 g) in a frying pan over medium heat. Fry the onion and 1 chopped garlic clove for 2 min.
5. Add the turkey and fry over medium heat for 3 min on each side, until browned.
6. Cut the thickest slice open: there should be no pink left inside and the juices should run clear. If it's still pink, fry over medium heat for 1–2 min longer.
7. Serve the turkey with the buckwheat and beans.