Turkey Breast with Yogurt Dip and Vegetable Rice
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 d 11 h. 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp honey
- 2 Tbsps Lime juice
- 1 chili pepper (halved, seeds removed and finely chopped)
- 1 Tbsp olive oil
- 23 ozs turkey breasts (cut into four equal slices)
- For the vegetable rice
- 2 garlic cloves (finely chopped)
- 1 Tbsp olive oil
- 1 Zucchini (finely grated)
- 1 carrot (finely grated)
- 1 yellow Bell pepper (halved, seeds and interior white skin removed and finely chopped)
- 1 cup Rice
- 1 ⅔ cups vegetable stock
- 2 scallions (cut into rings)
- cayenne pepper
- For the dip
- ⅜ cup Yogurt
- 2 Tbsps lemon juice
- 4 Tbsps Cress
- 1 ½ ozs Bean sprout
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven) 350°F, gas 4.
2.
Mix the honey with the lime juice, chili pepper and olive oil. Season with salt and then brush the meat with the mixture.
3.
Roast in the oven for 10–15 minutes. If necessary turn the grill on as well for the last few minutes.
4.
To make the rice, sauté the garlic in 1 tbsp oil. Add the courgette/zucchini, carrot, bell pepper and the rice and fry together lightly.
5.
Add the vegetable stock and let simmer for approx 10 minutes with a lid on.
6.
Then add the scallions/spring onions and cook for a further 10 minutes. Season with salt and cayenne pepper.
7.
To make the dip, mix the yogurt with the lemon juice and the cress. Rinse the bean sprouts in hot water and add them to the mixture. Season with salt and pepper.
8.
Remove the turkey slices from the oven, cut diagonally into pieces and serve with the rice and the dip.
