Roast Turkey Breast with Arugula, Artichoke and Goat Cheese Salad

Juice the lemon. Rinse the artichokes, remove the tough outer leaves, trim and peel the stems. Halve the artichokes, remove the choke and then cut the artichokes into quarters and sprinkle with lemon juice. Peel the garlic and push through a garlic press.

Heat 1 tablespoon olive oil in a large saucepan. Add the  artichokes and garlic and stir to coat. Pour in 125 ml (approximately 1/2 cup) of water and the parsley. Season with salt and pepper. Cover and simmer over medium heat until the artichokes are tender, 10-15 minutes. Then let it cool lukewarm.

Meanwhile, rinse the turkey under cold water, pat dry and season with salt and pepper.

Preheat the oven to 140°C (approximately 285°F). Heat 1 tablespoon oil in a pan, add the turkey and cook over medium heat for 5 minutes. Then place on a rack set on a baking sheet and roast until cooked through, about 20 minutes.

Rinse the arugula and spin dry. Toast the pine nuts in a dry skillet until fragrant.

In a bowl, whisk together the mustard, honey, white wine vinegar and remaining olive oil and season with salt.

Remove the turkey from the oven and let it rest for 10 minutes. Thinly slice and divide among 4 plates.