A random idea:
Cook sliced leek and coarsely chopped garlic with a couple piri piri peppers until the leek starts to soften. Add chard stems cut into 2cm pieces and either chard greens or lettuce (which is what I did since the chard greens were looking fairly sad). Cook covered for 5 or so minutes then add tomato puree and some salt and let simmer another 10 minutes.
Pound out turkey breast pieces; top with black pepper, Appenzeller, Sudtiroler Speck; fold over and fasten with a couple of toothpicks; season with salt and then quickly brown on two sides.
Put the turkey pieces on top of the greens, cover, and let cook until the turkey is cooked through and the cheese has started to melt. Serve immediately.
This was good food, the Appenzeller-smoked pork combination is a nice one to remember.