- 1 yellow Bell pepper
- 1 small Zucchini
- 4 thin Turkey cutlets
- Iodized salt
- 4 slices Beef ham
- 1 teaspoon Canola oil
- 200 milliliters Vegetable broth
- 1 generous pinch ground ginger
Rinse and halve bell pepper, remove seeds and ribs and cut into thin strips. Rinse and trim zucchini and cut into fine strips.
Rinse turkey cutlets under running cold water, pat dry and season on both sides with iodized salt. Arrange cutlets on a flat surface and spread with vegetables and ham.
Roll up cutlets and tie with a kitchen string. Heat canola oil in a nonstick ovenproof pan and brown rolls on all sides. Add broth to the pan and braise in preheated oven at 180°C (gas mark 2-3) (approximately 350°F) for about 20 minutes. Turn rolls over occasionally and baste with cooking juices.
Take out turkey rolls from the oven and remove kitchen string. Season sauce with iodized salt and a little ginger powder. Arrange rolls on plates, drizzle with the sauce and serve.