Season the turkey breast fillet, fry in olive oil, add a flake of butter, cook in the stove and cut into slices for serving. Sauté the remaining shallot cubes with the washed spinach in olive oil and garlic cubes, season with salt and pepper and stuff into the baked pita pockets with the turkey slices.
Slice the peeled parsnips into thin slices, fry them in oil and season with salt. Arrange everything on a flat plate and garnish with a basil leaf.
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