Ingredients and method may vary slightly on live TV show
1 turkey escallop
1 small red onion, sliced
1 tbsp brown sugar
2 tbsp balsamic vinegar
A handful of salad leaves
Juice of half a lemon
A few shavings of Pecorino
10g Pine nuts toasted
1 clean brick
Heat a griddle pan and a frying pan on a high heat.
Place your turkey on a plate and drizzle with olive oil.
Wrap the brick in foil.
Place the turkey on the griddle pan, then place the brick on top. Press down gently. Turn after 2 minutes.
Whilst the turkey is cooking, add a little olive oil to the frying pan. Add the onions and fry for a minute before adding the sugar. Allow this to caramelize slightly before adding the pine nuts and pouring in the balsamic vinegar. Turn the heat down and allow the onions to cook slowly for 2 minutes. Season with salt and pepper.
Dress the salad with the a little lemon juice and olive oil and season with salt, then add the pecorino shavings.
Remove the turkey from the griddle pan and slice into 2cm thick pieces.
Plate the salad then add the turkey topped with the onions.