Directions

1. Cut turkey breast into 6-8 medallions.
2. Mix paprika, cayenne, rosemary, oregano and basil together to make a seasoning mix.
3. Season the turkey with salt and pepper, and half of the seasoning mix.
4. Heat olive oil in a non-stick pan. Sear the medallions on both sides until browned.  Lower the heat and cook for an additional 5-8 minutes until the turkey is cooked through and no longer pink.  Remove from pan and set aside.
5. Add the onions to the pan and sauté until lightly browned, 4-6 minutes. Add the garlic and cook an additional 2 minutes.
6. Add tomato puree, salt and pepper to taste and the remaining seasoning mix.
7. Deglaze the pan with white wine.
8. Bring to a gentle simmer for 3-4 minutes until the flavours combine.
9. Add the beans and kale. Stir until heated through and the kale is wilted.
10. Toast the bread. Add 1 slice per plate.
11. Top each slice of bread with a heap of the bean and kale mixture. Top with turkey.
12. Serve!