Before starting, preheat the oven to 450˚F. Wash and dry all produce. Reserve 1/4 tsp garlic powder (dbl for 4 ppl) in a small bowl. Heat a large non-stick pan over medium-high heat. While the pan heats, pat turkey dry with paper towels. Season with remaining garlic powder, salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to an unlined baking sheet. Bake in the middle of the oven until cooked through, 8-10 min.**

Meanwhile, cut tomatoes into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Drain 2 tsp capers (dbl for 4 ppl) on paper towels, pat dry, then finely chop. Thinly slice chives.

Add sour cream, capers, half the chives, lemon zest, 1/2 tsp lemon juice and 1 1/2 tbsp water (dbl both for 4 ppl) to the small bowl with reserved garlic powder. Season with salt and pepper, to taste, then stir to combine.

Add remaining lemon juice, 1 1/2 tbsp oil and a pinch of sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add tomatoes, carrots, arugula and spinach mix and half the Parmesan, then toss to combine.

Thinly slice turkey.

Divide salad between plates. Sprinkle remaining Parmesan over salad. Arrange turkey on top. Drizzle caper-chive cream over turkey. Sprinkle seed blend and remaining chives over top.