For the turkey fillet with vegetables, peel and dice potatoes and pre-cook in boiling water for 7-8 minutes. Drain well, fry in a mixture of butter and canola oil until golden brown.
Drain on paper towels. Salt before serving. Cut turkey breast fillets into slices, salt, pepper and wrap each with 2 bacon slices.
Heat oil and slowly fry meat in it until golden brown. Dice zucchini and tomatoes. Chop chili finely.
Peel onion and garlic, chop finely and fry together with chili in hot rapeseed oil until translucent. Add zucchini cubes and cook until al dente.
Shortly before the end of the cooking time, add tomato cubes to a pan, season with oregano, salt and pepper and continue roasting until the tomatoes are warm.
Arrange turkey fillet with vegetables on plates, sprinkle with chives and serve with potato cubes.
The turkey fillet with vegetables can also be served with rice.