Turkey Breast Skewers with Lime Rice
Rinse the lime, grate peel and squeeze the juice. Bring salted water to a in boil in a pot in 1:2 proportion (rice to water) and cook rice for 20-25 minutes.
Peel the garlic and finely puree together with the sun-dried tomatoes and 4 tablespoons olive oil. Rinse the turkey cutlets, pat dry and cut into 3 cm (approximately 1-inch) thick strips.
Rinse the sage, shake dry and pluck off the leaves. Cut ham into 3 cm (approximately 1-inch) thick strips. Season the turkey strips with salt and pepper, sprinkle with the tomato, top with a strip of ham and a sage leaf and roll up. Thread 5 rolls on a wooden skewer and brush on all sides with a little lime juice.
Heat the remaining oil in a frying pan and fry skewers until golden brown on all sides. Rinse the cherry tomatoes, quarter and mix with the lime zest and the cooked rice. Transfer to plates and serve topped with turkey skewers.