Warm autumn salad

• 500 g pumpkin
• 1 turkey breast
• 1 clove of garlic
• 250 g fresh spinach
• ½ pomegranate
• Vinegar
• Juice from half a lemon
• olive oil
• pepper to taste

Preparation
Season the turkey breast with salt, garlic and lemon juice. Let it rest for 30 min.

Peel the pumpkin and cut it into thick slices. Place the pumpkin slices on a baking tray and season with salt, vinegar and pepper, also place the turkey breast.

Separate the pomegranate fruit. When the steak is browned, break it into small pieces.

In a plate we place a layer of spinach leaves followed by the zucchini slices, the steak pieces and spread the pomegranate fruits. Season with oil, salt and vinegar.

Note: Pay attention to the amount of fruit consumed during the day. Follow the FIT6 rules.