Honey-mustard glazed turkey pittas with tahini and chopped salad

Method

1. Squeeze 55 g lemon juice. Grate 1 garlic clove, 5 g, into a shallow bowl, add the mustard, 10 g honey, 10 g oil, 2 g salt and pepper, and mix. Turn the 4 escalopes in the mixture to coat thoroughly and marinate at room temperature for 10 minutes while completing the next two steps.
2. For the tahini sauce, put the tahini, 15 g lemon juice, the small grated garlic clove, 3 g, and 1 g salt in a bowl. Whisk in the 45 g cold water a spoonful at a time: the paste first tightens and turns pale, then loosens. Stop when smooth and creamy, coating a spoon and falling in a thick ribbon.
3. For the chopped salad, cut the 2 unpeeled cucumbers into small 5 mm dice and quarter the cherry tomatoes. Very finely slice the red onion and chop the parsley leaves. Combine in a salad bowl without seasoning; salt would draw out their water too soon.
4. Heat 10 g oil in a 28 cm frying pan over a medium-high heat for 2 minutes, until shimmering. Lift the escalopes out of the bowl, allowing excess marinade to drip off, then arrange in a single layer. Leave untouched for 2 minutes 30 seconds to 3 minutes, until golden brown underneath. Turn, lower to a medium heat and cook for another 2 minutes 30 seconds to 3 minutes, letting the honey and garlic on the surface brown without burning. They are ready at 72°C at the centre, with the probe inserted from the side to the middle; without a probe, the flesh should be white at the centre and the juices clear. Transfer to a chopping board.
5. Off the heat, add the remaining 10 g honey, 20 g lemon juice and the 30 g water to the pan. Return to a medium heat for 30 seconds to 1 minute, scraping up the browned juices with a spatula: the glaze should bubble, turn glossy brown and coat a spoon. Turn off the heat. Rest the turkey for 3 minutes, during which it reaches 74°C. Meanwhile, warm the pittas one at a time directly over a gas flame, using tongs, for 20–30 seconds per side, until soft and puffed with only light marks. Keep wrapped in a tea towel. Cut the turkey into 1 cm strips and turn in the glaze, keeping the pan off the heat.
6. Just before serving, season the salad with 3 g salt, drizzle with the remaining 10 g oil and 20 g lemon juice, sprinkle with sumac and toss. Cut an opening around one-third of each pitta's edge, spread tahini inside, fill with glazed turkey strips and salad, and finish with another drizzle of tahini. Serve two pittas per person, with the remaining tahini and salad on the table.

Variants and their steps remain below the recipe.