A perfect low carb, insanely nutrient dense alternative Sunday roast option.
Serves - 2
1 Turkey Breast
3 tbsp yogurt
1 tsp garlic salt
Half tsp Smoked Paprika
Half Tsp Mild Chilli Powder
Quarter teaspoon Turmeric
100g Broccoli Florets
100g Cauliflower Florets
Half a teaspoon garlic salt
Half a teaspoon Chilli Flakes
Knob of butter
2-3 handfuls of cavil nero
Pre heat oven to 180.
Begin by slicing the turkeys breast widthways into slices about 1cm thick.
In a large bowl, mix the yogurt, 1 tsp garlic salt, smoked paprika, chilli powder, and turmeric and combine well.
Add the sliced turkey breast to the yogurt marinaded and mix everything well to ensure the turkey is fully covered. Cover the bowl with a tea towel and set aside.
Place the broccoli and cauliflower florets into a large roasting tin. Drizzle with a little olive oil. Add the Half teaspoon of garlic salt, and the chilli flakes. Mix well and place in the oven for 10 minutes. After 10 minutes, remove. Add the butter and melt it through the vegetables, tossing well. Return to the oven for around another 20-25 minutes, stirring occasionally.
Once the broccoli and cauliflower are done, remove from the oven and set aside. Lay the turkey breast slices onto a non stick roasting tin. Place in the oven and roast for around 20-25 minutes.
10 minutes before the turkey is done. Lightly steam the cavil Nero.
5 minutes before the turkey is finished, return the broccoli and cauliflower to the oven to warm through.