Season the meat with herb salt, then transfer it on a baking pan together with a little extra virgin olive oil. Bake the turkey breast at 190 °C for 25-30 minutes. Remove the meat from the oven and let it cool down, keeping the cooking sauce separate. Meanwhile, in a saucepan, melt the anchovy fillets together with a little extra virgin olive oil over medium heat; add the capers, sugar . Incorporate the sauce from the roast and deglaze with the vinegar, continuing to cook for ten minutes. Season the sauce with a pinch of salt and chopped parsley, then leave in the fridge until cool. At this point, slice the roast turkey and arrange it on the plates; spread the vegetable sauce over it and garnish with few capers. Complete with more chopped parsley and a drizzle of extra virgin olive oil.