Light the grill and give it time to become a good, even fire. Rub the turkey breast with cooking oil, salt and pepper. Place the turkey breast on the grill.
In the meantime, sweat the shallots in cooking oil and add the apples and cider. Let it simmer with the lid on until the apples are soft, but not mushy. Season the compote with mustard, salt and pepper.
Place a small frying pan on the corner of the stovetop. Add the cooking oil and let it get really hot. Fry the nettles quickly over high heat until they are crispy. Drain on paper towels and salt lightly.
Serve the apple compote on sourdough bread with a few slices of grilled turkey breast and crispy fried nettles on top.