CHEF'S PLATE FARRO SALAD WITH GRILLED TURKEY, LEMON, HERBS & FETA

contents
For Turkey:
2 bombs, turkey skin and thighs
3 garlic cloves finely chopped
½ cup finely chopped
½ cup finely chopped tomatoes
Zest and 1 lemon juice
¼ cup olive oil
1 teaspoon ground cumin
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
For Salad Faro:
Zest and 1 lemon juice
2 garlic flavored, finely, finely
3 tablespoons extra virgin olive oil
Salt and pepper
6 cups stuffed Farrow
½ cup chopped cup
¼ cup Tomatoes, chopped
6 cups arugula
4 ounces of feta cheese

Route

In a bowl, combine the turkey leg with garlic, herbs, lemon juice and juice, olive oil, cumin, salt and pepper. Store the torch well in the ground, develop the morrain between the meat and the skin. Allow to cover, cover, refrigerate and at night (about 12 hours)
Heat your grill as high as possible and keep the turkeys in the skin for at least 15 minutes. Turn the strips of turkey, lower the heat in your grill until it reaches about 350 degrees. Continue to cover and cook (for about 45 minutes at 350 degrees F.) until the internal temperature of Turkey reaches 180 degrees Farbar. During this process, check the Turkish to make sure it does not dry out.
(Alternatively, you can soak the turkey in your oven. Heat your oven for a 425-degree formula and steak for 15 minutes and lower the heat to 350 degrees, and continue to roast for another 45 minutes).
Once cooked, let Turkey sit on the cutting board. The turkey rests, but the Faro salad Prepare yourself. Add lemon juice and juice, garlic, olive oil and salt and pepper to taste. Combine cooked turquoise, pansley, mint and erguela.
To serve, add a bed of salad to the plate. Serve the turkey slit and top with a chicken to the frying cheese.