Marinate the pieces of Turkey supreme with the olive oil, Provençal herbs, paprika powder and pepper. Bake them in an oven at 180°C for ± 10 min. Rub the slices of bread with some olive oil and grill them in a grill pan.

Mix the pieces of pre-cooked beetroot, black olives, soy cream, pepper, salt and a dash of olive oil in a blender and mix until smooth.

Blanche the peas briefly in salted water and refresh them. Mix the peas, soy cream, juice of ¼ lemon and the mint leaves and mix in the blender. Season with pepper, salt and add a dash of good olive oil.

Mix the chick peas, soy cream, garlic, juice of ¼ lemon, pepper, salt and a dash of olive oil in the blender and mix everything until it has a nice smooth consistency. Spread the 3 spreads on 3 pieces of toast.

Cut the fried Turkey supreme into three and place it on the spreads. Finish with micro lettuce.