Rosemary Turkey Fillets with White Bean Spinach Cream and Roasted Tomatoes

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small baking tray, add 1 tablespoon olive oil, the whole garlic clove lightly crushed, a pinch of salt, and a little black pepper. Toss well and roast for 18 to 20 minutes, until the tomatoes are tender and lightly browned.

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   2. While the tomatoes roast, pat the turkey fillets dry with paper towels. Season them with the sweet paprika, onion powder, chopped rosemary, half of the salt, and some of the black pepper.

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   3. Heat a large skillet over medium-high heat with the remaining 1 tablespoon of olive oil. Sear the turkey fillets for 3 to 4 minutes per side, until fully cooked and still juicy. Transfer to a plate and loosely cover to rest.

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   4. In the same skillet, reduce to medium heat and add the 2 chopped garlic cloves. Cook for 30 seconds, stirring so they do not burn. Add the cooked white beans and the chicken broth or water. Cook for 3 minutes.

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   5. Add the fresh spinach to the skillet and cook for 1 to 2 minutes until wilted. Turn off the heat and add the plain Greek yogurt, lemon juice, and the remaining salt and black pepper. Blend with an immersion blender or in a blender until thick and mostly smooth. If needed, loosen with a little more broth or water.

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   6. Return the white bean and spinach cream to low heat for 1 minute just to warm it through gently, without letting it boil hard after adding the yogurt.

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   7. Spoon a generous layer of white bean and spinach cream onto each plate. Top with a turkey fillet and divide the roasted tomatoes and their juices over the top. Finish with a few extra rosemary leaves and a little more black pepper if desired.