Ingredients:

turkey breast (minced): 600g

pumpkin (chopped): 4 cups

beet (chopped): 1

red bell pepper (chopped): 1

kale (chopped): 8 cups

dried cherry: half a cup

walnut (chopped): half a cup

garlic (smashed): 1 clove

honey: 1 table spoon

red pepper powder

black pepper

salt

olive oil

apple vinegar sauce:

In a jar, mix 4 table spoons olive oil, 1 table spoon of apple vinegar, 1 table spoon of honey, 1 tea spoon of mustard sauce, salt and pepper thoroughly.

Method:

Spread a parchment paper on the oven tray, and place pumpkin, beet and red bell pepper on it.

Add some olive oil and let them be cooked in oven with 200 degrees celsius temperature for 15 minutes.

In a large pan, add some oil to heat, then add minced meat and let it fry for 2-3 minutes.

Add kale, garlice and red pepper powder, stir it and let it fry for one more minute.

 Add the oven cooked pumpkin, beet and red bell pepper to the pan and stir a little and take them to a large bowl.

Add the apple vinegar sauce to the salad, and stir it.

Serve with cracked breads.