Cut turkey breasts into 1 cm steaks. After that on the chopping board cover them with cling film and using hand lightly tenderise them
To make marinade, finally chop the garlic na thyme. Add it to the olive oil and soy sauxe. Mix it all together.
In a small bowl place the turkey steaks and cover them with marinade lightly massaging it into them. Leave it in the fridge for 30 min.
To make the dressing blend blue cheese, almond milk, Greek yogurt and lemon juice.
Cut the pears lenghtwise in 8 wedges making sure to take the ends out
Toast the walnuts in a roasting tray or a pan on low direct heat. Keep stirring them occasionaly until browned and fragrant. This should take about 5 minutes. Set them aside and with the knife roughly chop them up.
Spray or brush the grate with cooking oil. Using direct heat method (high temperature) grill the turkey steaks about 2 minutes on both sides. Do the same things with pears (no oil required here)
Set the pears aside. Transfer turkey steaks on the chopping board and slice them up. By doing this it can be checked if steaks are cooked thru.
How to serve it (presentation) is up to you. My idea was to start with salad leaves and then to build up by adding different elements. Finished by drizzling with the dressing.
