Cut the turkey breast into even 1-inch (2.5 cm) cubes.
Dilute the miso with the cider vinegar. Add mustard and honey. Thoroughly mix the ingredients for the marinade.
Add the turkey cubes and coat well in the marinade. Let marinate in the refrigerator for 1 hour or up to 8 hours.
While the turkey marinates, prepare the other elements of the garden (edible soil and vegetables).
Once ready to serve, preheat the BBQ to medium high heat.
Cook the turkey skewers on the BBQ grid for 3 minutes. Continue cooking, flipping them a few times while cooking. Check doneness after 10 minutes. The internal temperature must have reached 165°
For the edible soil:
Preheat the oven to 300°
Toast pumpernickel bread slices one time in a toaster. Roughly crumble the bread and distribute on a cooking sheet. Add the sunflower or pumpkin seeds and the dried mushrooms. Cook for 10-15 minutes to remove excess moisture in the bread. Remove from the oven and let cool.
In a food processor or a small blender, crumble the bread, mushrooms, sunflower seeds and dried cranberries.
Add the melted butter to the beer. Moisten the bread mix to give it the look of a slightly humid soil. Reserve until final presentation.
For the vegetable garden:
Gently clean the vegetables to remove any soil. Reserve a section of the stems of the carrots and the radishes for presentation.
Cut carrots if they are too long to fit in a flower pot.
Cut the stems of the kale to keep the curly part. Mix the kale leaves with the pesto.
In a flower pot, put the pesto coated kale. Plant carrots and green onions, add edible soil on top, then add the radishes.
On the bottom of a serving plate, put a layer of edible soil. Arrange the vegetables like in a garden. Add the kale salad and add the turkey skewers on top.
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